Ingredients
- ½ cup butter, softened
- ⅓ cup masa harina (Mexican corn flour)
- ¼ cup water
- 1 and ½ cups frozen corn, thawed
- ¼ cup cornmeal
- ⅓ cup sugar
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- ½ teaspoon baking powder
Recipe Description
The one thing I always made room for was Chi-Chi’s sweet corn cake. In my humble opinion they never put enough on the plate, always just one tiny scoop. My whole family was sad when we heard the news of Chi-Chi’s closing and I kind of just forgot about the restaurant. One day in college my mom called with an excitement in her voice. She had found and made this sweet corn cake recipe that tasted just like Chi-Chi’s! I still have the email she sent me many years ago with the recipe attached. I ended up making it for my room mates one taco Tuesday and we all loved it! I still make it today when we have a Mexican fiesta night or Cinco de Mayo celebration.
Click here to view Full Recipe Directions
