corn cake

Sweet Corn Cakes A simple dish to make that will delight your taste buds.

Sweet Corn Cake

butter, melted

(15 ounces) can creamed corn

(15 ounces) can whole kernel corn, drained

Jiffy corn muffin mix

sugar

Preheat oven to 350 degrees and grease an...

Preheat oven to 350 degrees and grease an 8 by 8 baking pan.

mix together the melted butter cans of creamed...

mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.

Bake about 40-45 minutes. The top will be...

Bake about 40-45 minutes. The top will be nice and light brown.

Use an ice cream scoop and scoop out...

Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

https://mediavine-res.cloudinary.com/video/upload/hoxpyh2pbozo6jvr8c3r.mp4

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 {Copycat Recipe Chi Chi’s Mexican Corn Cake}

Mexican Sweet Corn Cake is moist, sweet corn cake that makes the perfect side dish.  It&#039;s easy to make and is naturally gluten free!

Mexican Sweet Corn Cake

unsalted butter (softened)

masa (masa is corn flour, which cannot be substituted with corn meal)

water

corn (thawed, if frozen)

cornmeal

milk

baking powder

salt

Preheat the oven to 350 degrees.

In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.

Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.

In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.

Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan.

Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.

Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.

Sweet Corn Cakes, aka Tomalitos, are a sweet yet savory side to any Mexican feast. Creamy, bursting with flavor and easy to make!

Sweet Corn Tomalitos (Corn Cake)

butter (softened)

whole-kernel corn (thawed)

white sugar

heavy whipping cream

In a medium bowl beat butter with a hand mixer until it is creamy. Add 1/3 cup cornmeal and water and until well blended. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to the cornmeal mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan, casserole dish, or 6 custard cups if you want individual servings. Smooth batter and cover tightly with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. The corn cake is baked in the water bath to maintain moisture.

Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes.

Copycat Chi-Chi's Sweet Corn Cake tastes just like the restaurant. A wonderful side dish that will have you coming back for seconds.

Copycat Chi-Chi's Sweet Corn Cake

butter, softened

masa harina ((Mexican corn flour))

corn,

heavy cream

Preheat oven 350 degrees F.

In a medium bowl, beat butter with a mixer until creamy. Add masa harina and water. Mix until well combined.

Place corn in a blender or food processor and coarsely chop on low speed. You should still see pieces of corn.

Stir chopped corn in the butter mixture. Add cornmeal and stir.

In a separate bowl, mix sugar, cream, salt and baking powder.

Pour sugar mixture in the butter mixture and stir.

Pour mixture into an ungreased 8x8 baking dish. Cover with aluminum foil.&nbsp;

Place the baking dish into a 13x9 glass baking dish filled 1/3 of the way up with hot water.

Bake for 50-60 minutes or until cooked through. Remove from oven and take the 8x8 dish out of hot water bath and let sit for 10 minutes.&nbsp;

Scoop out to serve.

A few simple ingredients combine to create soft, tender, subtly sweet cornbread muffins from scratch. It takes less than 30 minutes total to have a sweet side dish, appetizer, or snack to pair with breakfasts, chili, and dinners all year round. Gluten and dairy-free options included. 

Cornbread Muffins Recipe

¼ cup (150 g) all-purpose flour

yellow cornmeal (115 g)

sugar (65 g)

baking soda

milk of choice

eggs

honey

unsalted butter*, melted

Lightly grease a 12-cup muffin pan with cooking spray or softened butter; set aside. 

In a medium bowl, add the flour, cornmeal, sugar, baking powder, salt, and baking soda. Stir to combine.

In a small bowl or 2-cup measuring cup, combine the milk, eggs, and honey. Whisk well to combine. 

Melt the butter in a small microwave safe bowl at 10 second intervals or in a saucepan over low heat until melted. 

Add the milk mixture and the melted butter to the bowl with the dry ingredients. Stir until all of the ingredients are combined, but do not over mix. 

Divide the batter among the 12 muffin pan wells, filling each about ⅔ full. 

Bake until a toothpick inserted in the center comes clean and the edges are lightly browned, 13-16 minutes. 

Remove muffin pan from the oven and allow muffins to cool in the pan for 5 minutes before removing them to a wire rack to cool further. 

Store leftover muffins in an airtight container on the counter for up to 3 days or freeze for up to 1 month.

Made these with chili on new years eve and my family loved them. I was so glad to see a recipe without buttermilk and I had everything at home. easy and delicious for sure!

I made these muffins last night and they were so easy and tasty! They have a light corn taste and are super moist and delicious. I'll be making again.

These were excellent! Made exactly as written with the exception of baking them in a silicone mini muffin pan as I was preparing this for a large crowd (and we were having other roll type of sides). This made ~31-32 mini muffins.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1/vversion1/Z3xQr00KmF3mLb7WepII.mp4

I’ve made a lot of different types of cornbread in my days, but these cornbread muffins are the recipe I come back to again and again. They’re subtly sweet and the unique combination of ingredients creates a soft, tender crumb while retaining a bit of toothiness that gives the muffins integrity. I make a batch to serve as a side dish with dinner, especially chili nights, and I enjoy them for breakfast the next day topped with butter or jam. A longtime family favorite, I’m excited to share this recipe, and I provide gluten and dairy-free options below.

Top 6 corn cake recipes from across the web

The most viewed corn cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Corn Cake

Mexican Sweet Corn Cake

Sweet Corn Tomalitos (Corn Cake)

Copycat Chi-Chi's Sweet Corn Cake

Cornbread Muffins Recipe

Cornbread Muffins Recipe

Top 6 corn cake recipes from across the web

The most viewed corn cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Corn Cake

Mexican Sweet Corn Cake

Sweet Corn Tomalitos (Corn Cake)

Copycat Chi-Chi's Sweet Corn Cake

Cornbread Muffins Recipe

Cornbread Muffins Recipe

The most viewed corn cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine