Sweet Corn Cake {Copycat Recipe Chi Chi’s Mexican Corn Cake}

Sweet Corn Cake is a copycat recipe of Chi Chi’s corn cake recipe. This Mexican corn cake is wonderful to have with a bowl of chili! You will love this simple sweet corn recipe!

 

 

Sweet-Corn-Cake

 

Sweet Corn Recipes

There are so many sweet corn recipes out there. When you think sweet corn recipes, you may think of corn recipes that is a side dish. What about a dessert corn recipe like southern corn pudding?

 

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Southern Corn Pudding

Is a sweet corn cake really southern corn pudding? Yes and also no. Southern corn pudding is runnier than a Mexican corn cake. So although these corn recipes are similar they are actually 2 different corn desserts.

 

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Chi Chi’s Corn Cake Recipe

Do you remember Chi Chi’s Mexican Restaurant? They had some of the best Mexican food, including a Mexican corn cake. This little scoop of cornmeal was great to enjoy between the spicy Mexican foods you would eat at Chi Chi’s.

 

I was on a quest to try and replicate Chi Chi’s corn cake recipe. My thought was using that sweet corn cake as a bowl it would be wonderful with homemade chili!

 

Copy-Cat-Recipe-Chi-Chis-Mexican-Corn-Cake

 

Mexican Corn Cake

Do Mexican corn cake and chili go well together? Yes, it does! What is nice as well is these corn cakes are so simple to make. This copycat Chi Chi’s corn cake recipe is only a few ingredients.

 

For your next taco Tuesday, why not whip up this sweet corn cake and serve it with the spicy tacos. You think you are back at that old Chi Chi’s restaurant. All you need is some fried ice cream!

 

 

sweet-corn-cake

Sweet Corn Cake
Yield: 8 servings

Sweet Corn Cake

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Sweet Corn Cakes A simple dish to make that will delight your taste buds.

Ingredients

  • 1/2 cup butter, melted
  • 1 (15 ounces) can creamed corn
  • 1 (15 ounces) can whole kernel corn
  • 1 (8 1/4 ounces Jiffy corn muffin mix
  • 1/2 cup sugar

Instructions

  1. Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
  2. mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.
  3. Bake about 40-45 minutes. The top will be nice and light brown.
  4. Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

Notes

If you want to make this more savory add a small can of green chilies and some cheddar cheese to this recipe!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 209 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 254mg Carbohydrates: 27g Fiber: 1g Sugar: 15g Protein: 2g

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11 Comments
  • Olivia
    April 23, 2018

    I love Sweet Corn Cakes! I can not wait to make this recipe!

  • Stephanie Manley
    October 15, 2018

    I have got to give this a try sometime. Chi chis hasn’t been around in ages, I miss that place.

    • Deanna
      October 15, 2018

      I do too, They were so good!

  • Barbara Gorman
    November 10, 2018

    This is my favorite corn cake recipe of all I’ve tried. I think tonight will be the second time I’ve made it just this week!

    • Deanna
      November 12, 2018

      I am so glad you love this! It is one of my faves too ūüôā

  • Irene
    December 19, 2018

    Can I use frozen corn instead of the can of regular whole kernel corn?

    • Deanna
      December 19, 2018

      I don’t see why not, but I would boil the corn first to make it soft. Canned corn tends to be softer since in a water solution. Frozen corn is more crisp.

      • Laurie
        December 24, 2018

        Do you drain the canned corn?

  • Becki
    April 9, 2019

    Can I double or triple the recipe?

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