Reviewed: Oct. 16, 2009

Serve with your best chili. Like the Black Bean and Pork Tenderloin chili found on this site. This is good. Just like the "Sweet Corn Cake" recipe found on this site. And like all the others this is a ABSOLUTE DELIGHT!! A must have recipe for every home. It is so good, just like what you would find at any good mexican restaurant. OMG! So Good!

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

Made just how it said. Delish! Oh I love this sweet corn goop!!

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acawthon

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Reviewed: May 24, 2009

I followed the recipe but changed the baking instructions and did not use a water bath. I baked it in a corningware pan with a glass lid for 30 minutes, then removed the lid and baked for the remaining time. This recipe is DELICIOUS!!! We ate over half of it for lunch today, very few leftovers and it will become a regular in my kitchen.

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Susan

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Reviewed: Apr. 12, 2009

instead of using corn meal use masta lista,and cream corn for corn.when you bake use a double boiler method

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chuckwade69

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Reviewed: Apr. 1, 2009

Great recipe-couldn't find hasa marina in any store near me so I just used extra corn meal. Tasted very much like Chi Chi's. Thanks for recipe!

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Mar. 13, 2009

I made this for my daughters 1st birthday dinner. She loved it and we loved it! I replaced the frozen corn with a can of creamed corn and left out the heavy cream. We will definitely have this again!

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jasmine

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Reviewed: Nov. 3, 2008

I loved this! I had craved this for years and had no idea how to make it. I'm so happy right now! THANK you :)

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Jaime

Cooking Level: Expert

Home Town: New Brighton, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 28, 2008

OMG I just made this tonight for my mexican themed dinner fiesta and wow! My husband ate more than half the pan! I used to LOVE these suckers at Chi Chi's but unfortunately some bad onions ruined the whole franchise. Anyways, I did make a few changes to the recipe that made it super good. I used 1 cup of creamed corn and 1/2 cup of whole kernel corn (from the can). I didn't put it in the food proessor. I also used Jiffy cornbread mix instead of the mexican cornflour and cornmeal. It turned out perfect! My husband can't wait till I make this again!

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DrZak

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Reviewed: Jan. 29, 2008

I substituted creamed corn and left out the water and it came out great! If you are looking for a more firm consistency, this isn't the recipe for you; this is supposed to be scoopable, so it will be much softer. Very tasty, I used it as a dessert! Thanks!

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2007

This recipe is AWESOME. I have made it twice--the first time I made it, I used a can of creamed corn instead of the frozen corn. It still came out really good, it was just very very very moist, almost wet. My boyfriend suggested that the next time I try the frozen corn. (Of course I was trying to save time on the food processor step!!) So when I made it with the frozen corn, the batter seemed almost too dry to me. I opened a can of creamed corn and added maybe two or three tablespoons....and it turned out PERFECT!!!

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nicksprincess

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

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Reviewed: Aug. 27, 2007

I LOVE this recipe!!! My husband requests this whenever I make mexican themed meals. I always double it & it still fits into 1 8" square pan. Since I couldn't find the masa harina corn flour, I substitute with cornmeal & it turns out just the same. When I bring this to potlucks, I transfer into my slow cooker & it's one of the first things gone. I haven't tried the creamed corn yet. My favorite frozen so far is Green Giant Extra Sweet Niblets Corn. One 1 lb. bag for a double batch. You gotta add this as a side to your Mexican meals!!! Yum!!!!!!!

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SUPENELOPE (Sue)

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2006

Substitute Cream of Corn for Corn, and skip the food processor step - makes for a better corn cake

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noexpert

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Reviewed: Oct. 25, 2006

VERY, VERY GOOD! You'll wan't to make this again!

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KPRATT38

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Reviewed: Jul. 18, 2006

Obviously this must be my mistake because others have found success but I did everything by the letter and after 60 minutes at 350 degrees, I have warm corn cake mix. Nothing solid whatsoever! My guess, the foil covering. It never says to take it off. Granted I am not the finest baker in the world. I don't do it often enough, but for the slow learners out there like myself, if something needs to be removed, please put that in the directions.

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Narziss

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Reviewed: Jul. 28, 2004

Excellent! Just like Chi-chi's--only better because it's homemade. I make this as a side dish any time I'm making a Tex-Mex maindish. Always gets rave reviews!

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Annie1976

Cooking Level: Intermediate

Home Town: Palmyra, Ohio, USA

Living In: Laurel, Maryland, USA

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Reviewed: Jan. 21, 2003

I love this recipe. I have made it several times and it turns out great each time.

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m. stanley

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Reviewed: May 13, 2002

Great recipe, just like ChiChis!

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BUTTERFLYV

Cooking Level: Expert

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Reviewed: Jul. 21, 2001

I made it and it was super dry! Like powder. Good flavor tho. I was disappointed because I have been trying to find this recipe. I am going to keep trying to see if I can perfect it.

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