Monday, August 19, 2013

Sweet Corn Cake

Do you remember Chi Chi's Mexican restaurant
that served a fabulously sweet cornbread-like side
dish scooped on your plate?  
This is a copycat version of theirs and is
quite similar to Cheesecake Factory's Sweet
Tamale Corn Cakes.
This side dish is sweet and airy and perfect with
BBQ or Mexican and is highly addicting.  You
definitely need to make a big pan as people are
going to be back for second helpings.

My sister Jean made this for us at Lake Powell
to go with smoked brisket.  She made a
big 9x13 inch pan and it quickly disappeared.

She got it from the Top Secret Restaurant Recipes
Cookbook by Todd Wilbur but
you can get it from his website.
He also has a recipe for Cheesecake Factory's
Sweet Tamale Corn Cakes on his site, along with
all of the side sauces that go with it.

Jean quadrupled his recipe and baked it in a 9x13 pan.
I love how deep that made it.

Sweet Corn Cake

6 C. frozen corn, thawed
2 C. butter, softened
1 1/3 C. masa harina (we can get that in any grocery
store by the flour or Mexican section)
1 C. water
1 C. cornmeal
1 1/3 C. sugar
8 T. heavy cream (or whole milk)
1 tsp. salt
2 tsp. baking powder.

Preheat the oven to 375.  Spray a 9x13 inch pan with Pam.

In a large food processor coarsely chop the corn.  You will
leave some of the corn whole. 

In a large mixing bowl, beat the butter until creamy then add the
masa harina and water.  Blend until well mixed.

Add the chopped corn and cornmeal and mix well.  
In another bowl mix the sugar, cream salt and baking 
powder.  Add this to your corn mix and blend until

Pour batter into the pan and cover with foil.  Place it in a larger
pan filled 1/3 of the way up the pan with hot water.  Bake for
60-75 minutes or until it is cooked through.  You should
be able to touch it and have it spring back like a cake.

Remove from oven and remove the pan with the
corn cake in it from the water.  Let  sit up 10 minutes.

You can scoop it out as Chi Chi's used to
or cut it into squares.

I garnished mine with Trader Joe's Corn Salsa
and On The Border Salsa.

Jean's daughter was so thrilled that Jean was
finally featured on my blog!  I love it that
someone even cares!


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. Beautiful picture! Looks delish!

  2. You make everything look so delicious Jacqueline. Is it a southern tradition to have actual corn in your cornbread? We make ours with cornmeal and although I've tried it with the kernels, the family didn't care for it.
    I'll have to check out the link to look at the recipes.

  3. Yum! Lots of big flavors in the ingredient list Jacqueline, no doubt everyone loves it:@)

  4. HI!!!
    I have missed visiting blogs so much...I am getting this laptop some professional help asap, I always love looking over your blog and love so many of the recipes you feature. This Cornbread side dish.....I always love going to my daughter's favorite Mexican food place when we visit her in Orlando, that is the only place I have had it. I LOVE it, So I know I will be making this!!!Also I love your watermelon/cucumber salad, going to make that too!!!
    happy summer, happy to be back visiting blogs!!!

  5. With 2 cups of butter, these must be delicious :) This is the time of year to enjoy corn all we can!

  6. Our friend Stan owned the Chi Chi's on University Parkway and I loved these cakes. They are in my que to make. Thanks for sharing.

  7. I do remember that little scoop of sweet corn cake which was the highlight of my meal. Yum, yum, yum! I am going to make this. I love her brisket too. Joni

  8. This cornbread would go perfect with a nice bowl of chili.

  9. Being a southern lady, Sweet corn bread is a staple. I've never had corn bread with corn on top on purpose, But I'm game for I will try this out.
    Best wishes for all your endeavors,
    XXOO Marie Antoinette


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