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

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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 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?


sweet corn cake2


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.




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!




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!




Yield: 8 servings

Sweet Corn Cake

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Sweet Corn Cakes A simple dish to make that will delight your taste buds.


  • 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


  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!


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

Nutrition Information:



Serving Size:


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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  • 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?