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
- 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.
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