One of my wife's favorite side dishes growing up was Chi-Chi's sweet corn cake. Since they've gone out of business, I set out to recreate the sweet and savory side dish that she loves. Makes a great accompaniment to Mexican dishes, chili, and bean soups.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
454g / 1 pound sweet corn, cooked or thawed
For this recipe you can use either a pound of corn cooked from fresh ears or one pound of thawed corn from bag of frozen corn. Cook or thaw corn according to your choice and set aside.
1 tablespoon butter
Preheat oven to 350°F. Grease an 8x8 baking dish with butter and set aside.
3 cups water
Bring 3 cups of water to a boil in a small sauce pan. Set aside.
½ cup butter, softened
In a large bowl, beat butter until fluffy.
40g / ⅓ cup masa harina (corn flour)
Gradually beat in masa harina.
¼ cup reserved hot water
On low speed, beat in water.
reserved sweet corn
Coarsely chop corn in a food processor using pulse speed until it is mostly, but not complete, broken down. Add corn to masa mixture and stir well.
96g / ½ cup sugar
32g / 3 tablespoon yellow cornmeal
2 tablespoon whipping cream or milk
¼ teaspoons baking powder
¼ teaspoons salt
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
reserved hot water
Pour mixture into prepared 8x8 baking pan. Level with a spatula and cover with foil. Place in a 9-inch-square baking pan or larger. Pour reserved hot water half way up the side of the smaller pan.
Bake at 350°F until center of corn cake has set, about 1 hour. Note that the corn cake will be moist and very crumbly.
Remove smaller pan from water, uncover, and let stand 15 minutes before serving.
From MakeBetterFood.com. . (makebetterfood.com/recipes/chi-chi-sweet-corn-cake/).
For this recipe you can use either a pound of corn cooked from fresh ears or one pound of thawed corn from bag of frozen corn. Cook or thaw corn according to your choice and set aside.
Preheat oven to 350°F. Grease an 8x8 baking dish with butter and set aside.
Bring 3 cups of water to a boil in a small sauce pan. Set aside.
In a large bowl, beat butter until fluffy.
Gradually beat in masa harina.
On low speed, beat in water.
Coarsely chop corn in a food processor using pulse speed until it is mostly, but not complete, broken down. Add corn to masa mixture and stir well.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
Pour mixture into prepared 8x8 baking pan. Level with a spatula and cover with foil. Place in a 9-inch-square baking pan or larger. Pour reserved hot water half way up the side of the smaller pan.
Bake at 350°F until center of corn cake has set, about 1 hour. Note that the corn cake will be moist and very crumbly.
Remove smaller pan from water, uncover, and let stand 15 minutes before serving.
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