Chi Chi’s Corn Cake

I love and miss Chi Chi’s Mexican Restaurant and have missed so many of their yummy recipes. I could not pass up making their sweet corn cake when I saw this recipe. It truly hit the spot and soothed my soul. I did use 1 can of regular corn and 1 can of creamed corn. I used the entire can of creamed corn and blended it as called and noticed that I had to cook it 20 minutes longer and I did increase the temp to 375 degrees instead of 350 and it turned out AWESOME! I will be making again and again!!

Didn’t change a thing. My church group lived out!

I doubled the recipe and baked it in a 2 quart casserole dish, covered, for 1 hour at 350. I did use a water bath. Took it to work for a Mexican pitch-in and it was a hit.

Use this recipe quite often…love it!

Great recipe, but it definitely calls for too much butter. I’ve made the Chi Chi’s mix many times and went back to check their instructions. It should be 1/4 cup butter per batch. I also struggled to find masa harina but persistence paid off and to anyone having trouble finding it, look in the flour section, not with the corn meal. This recipe is a great find for sure!

I’ve make this often for a side dish for family get togethers because my uncle needs gluten free food. Plus every so often someone else tried to go gluten free. I was never sure what the special flour was or if it was gluten free, so I use extra corn meal and it turns out fine. Some people like it better with cheese so I put cheese on 1/2 or 3/4 but I like it better without.

I really didn’t understand how this recipe could work without any sort of egg binder or flour, and I was right. I baked it covered for an hour, then uncovered for another 15 minutes and still it was just the consistency of cake batter with corn in it. At the advice of another poster I DID use creamed corn, but only half a cup, the rest was fresh, cut from the cob. So sad, because this was my favorite part of going to El Torito growing up, getting the sweet corn cake. Back to the drawing board I guess.

Wow! Excellent recipe. Had a taste for corn cakes yesterday; and could not find the prepackaged kind. Today, decided I would try, and not disappointed. Followed recipe pretty much: instead of masa harina just used corn meal, like someone else suggested. Had a can of regular whole corn which worked well. The only thing I didn’t do, just because of pure laziness, was covered with foil, and step 5. (Cooked in Corning ware, and sprayed with cooking spray beforehand.) Still cooked for ~50 minutes and turned out great, firm like consistency of Cheese Cake Factory’s, and able to cut with spatula vs served as patties. Being from the South, I’ve had all kind of variations of corn bread; so I personally don’t think too sweet, nor would I consider this a dessert.

Too much work and the texture’s not right. Try the ones with 2 eggs, sour cream, and sour cream instead. They’re easier and better.

Delicious! Instead of the corn, I used 3/4 of a regular can of creamed corn (without processing it). I also used skim milk since I didn’t have heavy cream. I absolutely loved it!

I used to love the real Chi Chi’s corn cake and now I make this for my family. I use a potato masher to crush some corn b/c I don’t have a blender, let alone a food processor and whatever milk I have on hand instead of cream. My family LOVES IT!! I also just use w/e frozen corn is on sale b/c canned goods have too much sodium. PLEASE try this recipe, my 6 yr old even wants it in her school lunch ?? couldn’t be happier

I looked for a corn cake recipe after I couldn’t find the Chi Chi’s mix at the store anymore. I’ve made it multiple times and love it! After reading a few reviews on here, I think I’ll try using cream corn in lieu of frozen corn and whipping cream, as I don’t use the cream for anything else. I’m sure it’ll turn out just as good

I have eaten this hundreds of times at Annie’s Santa Fe in KC. It closed years ago. I use a whole can of creamed corn, half the butter and no water in the batter. Then put other half of butter, melted, on the top before baking. Two small scoops on any platter your serving…. also great with sugared berries as an ending to your meal. Susan

Just like the original served at Chi Chi’s! Every time I make it I get rave reviews. And I always double the recipe. This recipe makes a small quantity…or maybe bc Everyone goes back for seconds.

I LOVE LOVE LOVE this!! I doubled and used canned corn (it was on sale and is the ONLY canned veg i buy) I drained the whole kernel corn and used half cream style corn, which i did not drain. I used less sugar then to account for the sweetness of the cream corn. Delicious stuff, I could eat it every day! (but I don’t!!) yummy yummy yummy!!!

I was under some pressure with this one, because my wife loved the Chi-Chi’s corn cakes. This recipe delivered. She likes this one as well as Chi’s-Chi’s version. Easy to make, and it makes my wife happy – it’s going into my regular rotation.

Used a full can of creamed corn in lieu of whole kernel corn and didn’t use the food processor. Came out perfect!

it was very good

Very good!

I made this the other night for our Tex Mex themed dinner. This is absolutely the best! Sweet moist and so easy! I used jiffy corn mix, a small can of corn and a small can of cream corn. Turned out perfect!

I don’t have a roasting pan so I used an oven proof deep skillet. Also forgot to cover with foil and it was fine.