Mexican Sweet Corn Cake (Chi-Chi's Copycat Recipe)

Chi-Chi's corn cake recipe scooped into an orange and white bowl with a silver spoon next to it

4.46 from 135 votes

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...

Prep Time10

Cook Time50

Additional Time10

Total Time1 10

Course: Side Dish

Cuisine: Mexican & Tex Mex

Keyword: baked, buttery, casserole, comfort food, copycat, corn, corn cake, creamy, easy, kid-friendly, maize cake, masa cake, masa harina, mexican, sweet

Servings: 9 servings

Ingredients

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