Reviewed: Jan. 24, 2009

I followed KathyLC's version and it was exactly like the restaurant version. Absolutely delicious.

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Kathleen

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Reviewed: Jan. 24, 2009

wow..just like what you find at the restaurants!

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rcm33

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Reviewed: Jan. 13, 2009

Delicious!! I could eat the entire dish of this. Compliments a Mexican dinner nicely. Try it, you'll love it.

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SANDERS70

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Reviewed: Jan. 11, 2009

What a great recipe, I didn't think it could turn out so well, almost exactly like the one at Don Pablos, the only thing I would change is the amount of salt, it wasn't enough for me, otherwise this recipe was a big hit!

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Gina

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 30, 2008

My family laughed at me all night as I was making this, but they sure weren't when they had a bite! Delicious!

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tessia

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Wow!!! Fantastic! This is exactly what I was looking for. Tastes just like Chevy's!

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PinkPrincess

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Dec. 14, 2008

I made the recipe exactly as written. It was ok. If you like sweet soggy cornbread then you'll love this. I guess I was expecting something a little different. It wasn't bad and the recipe works as written, but nothing spectacular.

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pgnlady

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Reviewed: Dec. 2, 2008

Very Good.

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Mollygil

Cooking Level: Intermediate

Home Town: Bristol, Pennsylvania, USA

Living In: Ludington, Michigan, USA

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Reviewed: Nov. 28, 2008

So so good! I agree with the other reviewers though....knock the butter and sugar back, otherwise perfect!!!

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MissModular

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Reviewed: Nov. 20, 2008

We doubled the recipe and baked in two parts.

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Joel

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Reviewed: Nov. 19, 2008

It is sooooo good! I've been making this recipe for the last 2 years and everyone loves it! It will not feed more than four people and it's difficult to make large amounts because of the way is cooked in the oven with water. I made this for my dad with splenda instead of the sugar and it tasted really good too. Thanks for a great recipe!

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Vane

Cooking Level: Expert

Home Town: Lima, Lima, Peru

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 11, 2008

Wow! I have always loved corn cake especially from Casa Gallardo..but this recipe by far topped them! This recipe needs no tweaks no nothing, this was SO delicious..my husband couldn't believe how great it came out!!

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SaraJ23

Cooking Level: Beginning

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Reviewed: Nov. 8, 2008

This is definately a winner. I did use Kathylc's changes to the recipe. I doubled the recipe and it completely disappeared

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prook

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

I was skeptical at first about the pan with the water step but this is one of the best corn cakes I have ever made. My husband and I both agree this is a keeper.

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gingerbreadgirl101

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Reviewed: Oct. 20, 2008

This was so great! I followed the recipe to a T. I wasn't too keen on the Mexican corn flour-- it has a funny taste after each bite (just my personal preference). I think I may try regular flour next time. Also, will try other reviewers advice and only use about 1/4 cup of butter and also 1/4 cup of sugar to cut down the calories. But I will definitely be making this again (and doubling it)! Thank you!

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MG

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

In college, I worked at the Chi Chi's restaurant in La Crosse, WI. This has got to be the same recipe they used. This corn cake is AMAZING! In the past 8 days, I've made it 3 times. It's that good! I do prefer mine just a little sweeter, so the last two times I made it, I increased the sugar to just shy of 1/2 cup. This corn cake reheats fantastically, too! Thank you SO much for adding this recipe! I'm making it again tonight!

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ASADER83

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Oct. 3, 2008

this is so wonderful!!! i make it with the 'charleys slow cooker mexican meat' recipe from this site, its sooo good, i have to sometimes make 2 pans if we have any friends over. i could just eat this out of the pan!

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mybluskeyes

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Sep. 29, 2008

Oh my goodness, this recipe is such a treat and such a fantastic side next to some fantastic mexican food! I made some shredded beef tacos will all the toppings and served the sweet corn cake on the side and it was a huge hit! I was even thinking this might be nice to make instead of corn bread for Thanksgiving this year! Truely delicious! Thank you for the recipe!

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gracegirl

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Sep. 25, 2008

Made this tonight (it is still warm!) and doubled the recipe except for the butter. Just had a taste of it and, WOW, it is terrific! I had no doubts becuase of the high rating AND the high number of reviews. I highly recommend this recipe and will make it again.

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sophia

Cooking Level: Expert

Home Town: Wiggins, Mississippi, USA

Living In: Biloxi, Mississippi, USA

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Reviewed: Sep. 13, 2008

Sooo good. I was initially worried because I bought a huge bag of masa just for this recipe, and because I'm not exactly planning to make tortillas from scratch anytime soon, I thought it would go to waste. After making this sweet corn cake, however, I know just where the rest of that masa is heading! More corn cake! Very buttery and sweet, great texture, and so easy to make: I dumped everything in my stand mixer and let it rip, then followed the baking/water bath directions exactly. Instead of ice cream for dessert, my boyfriend went back for more of this! :)

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