Mexican Sweet Corn Cake (Chi-Chi's Copycat Recipe)
This delicious Mexican sweet corn cake is a copycat of my favorite yummy side that used to be served at Chi-Chi's! Also known as pan de elote, this scoopable buttery corn cake straddles the line between a warm corn pudding and cornbread perfectly...
Servings: 9 servings
Ingredients
- ½ cup salted butter softened
- ⅓ cup masa harina
- ¼ cup water
- 2 cups frozen corn thawed
- ¼ cup yellow corn meal
- ⅓ cup sugar
- 2 tablespoons heavy cream
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Heat the oven to 375℉.
- Whip the butter with a hand mixer until creamy. Add masa harina and water; blend well until thoroughly combined.
- Place the thawed corn in a blender or food processor and pulse a few times. Do not over process. There should be some remaining whole chunks of corn. Add the chopped corn and corn meal to the masa harina mixture. Mix together well.
- In a separate bowl, whisk together the sugar, cream, salt and baking powder. Pour this mixture into the corn mixture and blend thoroughly.
- Spread the mixture evenly in a square ceramic baking dish. Cover tightly with aluminum foil, and set this dish inside a 9x13-inch ceramic baking dish.
- Create a water bath by pouring water into the larger baking dish until it's halfway up the side of the smaller baking dish, about three cups.
- Bake at 375℉ for 50-55 minutes, until the corn cake is cooked through. Remove from the oven and remove the smaller dish from the larger one. Cool for 10 minutes before serving.
Recipe Notes
Adapted from Top Secret Restaurant Recipes.
NOTE: If you're looking for a somewhat faster method, try this Chi-Chi's Sweet Corn Cake Mix, which gets mixed with water, butter, and cream-style corn.
Nutrition
Serving: 3medium cookie scoops | Calories: 178kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 144mg | Fiber: 1g | Sugar: 9g
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