Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chi Chi's Sweet Corn Cake
A soft, sweet, spoonable corn cake side dish in the style of the Chi-Chi's restaurant favorite.
Contains common allergens
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Instructions
6 steps- 1
Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan. With an electric mixer, beat the butter until light and fluffy.
- 2
Gradually beat in the masa harina, then on low speed beat in the water until smooth.
- 3
Place the corn in a food processor and pulse until coarsely chopped, then stir the corn into the masa mixture.
- 4
In a small bowl, stir together the sugar, cornmeal, cream, baking powder, and salt. Stir this into the corn mixture until well combined.
- 5
Spread the batter evenly into the prepared pan. Cover with foil and bake for about 50 to 60 minutes, until set; for a custardy texture, set the pan in a larger pan with 1 inch of hot water.
- 6
Let cool slightly, then sprinkle with chili powder and parsley if desired and serve warm by the spoonful.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving195
Calories
2 g
Protein
16 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chi-Chi's sweet corn cake became one of the most requested copycat recipes from the now-largely-closed Tex-Mex restaurant chain, prized for a texture closer to a moist, sweet cornbread pudding than a typical savory side. Masa harina rather than regular cornmeal is what gives the copycat version its distinct, slightly denser crumb.
Listahan note
This version blends the frozen corn kernels only partially, leaving some whole or roughly chopped, rather than pureeing them completely, since the copycat version depends on those flecks of corn texture running through an otherwise smooth, cake-like batter.
Technique cues
- Cream the softened butter with the sugar until light before adding the masa harina and water, building the same aerated base a cake batter would start with rather than mixing everything together at once.
- Blend or pulse a portion of the corn kernels rather than the whole amount, leaving some kernels intact so the finished cake has visible texture rather than a completely uniform crumb.
- Fold the masa harina mixture and the corn together gently once both are prepared, mixing just until combined so the batter doesn't turn dense from overworking.
- Bake in a water bath or a covered dish at a moderate temperature, since this batter is closer to a steamed pudding in texture and can dry out if baked uncovered at too high a heat.
Kitchen flow
- Parallel prep
- Start Chi Chi's Sweet Corn Cake first if it takes longer than the main dish, and use the wait to prep other sides. This one leans on the yellow cornmeal. Plan around the bake; that's the slow part.
- Make-ahead
- Most of Chi Chi's Sweet Corn Cake can be prepped ahead; finish the last step just before serving so texture and temperature stay right. This one leans on the yellow cornmeal. Plan around the bake; that's the slow part.
- Leftover move
- Fold leftover Chi Chi's Sweet Corn Cake into a grain bowl or omelet the next day rather than reheating it plain. This one leans on the yellow cornmeal. The bake step is what sets the pace here.
- Cleanup rhythm
- Clean the prep bowls for Chi Chi's Sweet Corn Cake while the main dish finishes cooking, so nothing's left stacked at the end of the meal. This one leans on the yellow cornmeal. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1/2 cup butter, softened
Richness and texture
Purpose: cup butter, softened rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1/3 cup masa harina
Flavor support
Purpose: cup masa harina supports the balance of Chi Chi's Sweet Corn Cake and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup water
Flavor support
Purpose: cup water supports the balance of Chi Chi's Sweet Corn Cake and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 1/2 cups frozen corn kernels, thawed
Flavor support
Purpose: 1/2 cups frozen corn kernels, thawed supports the balance of Chi Chi's Sweet Corn Cake and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 Tbsp granulated sugar
Sweetness and aroma
Purpose: Tbsp granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Let the cake rest for a few minutes after baking before cutting into squares, since it firms up slightly as it cools and is easier to portion cleanly once it's had a moment to set.
- Serve warm alongside rice and beans or other Tex-Mex sides, the traditional pairing this dish is known for at the restaurant it originated from.
- Leftovers reheat well covered in a low oven or microwave, though the top loses a little of its original moisture and benefits from a small pat of butter added back in.
Ingredient swaps
- Dairy-free direction
- Swap the butter for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the yellow cornmeal.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the yellow cornmeal.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the yellow cornmeal.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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