The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 16, 2008
Everyone LOVED this it went so fast, I only got a tiny piece! Got rave reviews and everyone wanted the recipe.
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Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: May 14, 2008
This was very good. I took another reviewers advice and only used about 1/4 cup of butter and also 1/4 cup of sugar. Oh, and I used 1 1/2 cups creamed corn so I didn't put any in the food processor. Everything else was the same. I think 1/2 cup of butter would be a little too much. I ate this with some leftover cheese enchiladas. *Yum*
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Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 6, 2008
I served this for my Cinco de Mayo Fiesta and everyone raved! My husband said, "This tastes exactly like what you get at a Tex-Mex restaurant!" and probably a bigger compliment, BOTH my picky preschoolers gobbled it up :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 4, 2008
Fantastic! We love this type of sweet corn bread and look for it wherever we go; this recipe is the best!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 3, 2008
This was absolutely amazing. just like a restaurant that used to be around here made. I love it. Took it to an early Cinco de Mayo party and it was GONE! I'm making it again today for another party tomorrow. I made it exactly by the recipe, except I doubled it. It was perfect! thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 25, 2008
Yum! I love this stuff when we get it at Chevy's and always wish I could have more. Now I can. I used one can of corn instead of frozen and used whole milk instead of cream. I also cut back the butter to 5 Tbl and substituted 1/3 cup flour + 1 Tbl cornmeal for the masa harina. I don't know what this recipe would taste like without those changes, but what I ended up with tasted pretty much exactly like what I get at Chevy's.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 23, 2008
This was my first time making corn cake. I found the flavor to be pleasant. Not too sweet with a hint of saltiness. I didnt think it was very sticky and instead rather crumbly thus the 4 stars. Like another reviewer said, it is a little too decadent for every day but I might make this again on occasion. Interesting dish.
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Cooking Level: Beginning

Living In: Sioux City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 22, 2008
This exactly what I was looking for, you might want to double it if you plan on getting any :-) This was a big hit at our latest get together!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 18, 2008
Have made this dish many times.. Found recipe in Top Secret Restaurnant Recipes Book. It is under Chi Chi's Sweet Corn Cake. Family loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 12, 2008
We really enjoyed this. It made a great sidedish to our Mexical meal. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
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Reviewed: Apr. 9, 2008
We were looking to recreate the spoon bread from Don Pablos, but this just wasn't quite it. I followed the recipe as stated, but it wasn't as sticky as I thought it would be. It was good, but I'm going to keep looking.
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Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA
Living In: Owatonna, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 6, 2008
I don't even like corn but I love this recipe. So so good. I also used only 5 tbls butter and 1/4 cup sugar and that was plenty. I used only about 3/4 cup corn. Any more would have been way too much!! Very good, but rich. Not for every day but for a treat, can't be beat!!
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 27, 2008
After having some excellent corn cake at a Mexican restaurant recently, I HAD to try and replicate it. This recipe was perfect! I substituted all purpose flour for the masa harina because it was what I had on hand. I baked it for 55 minutes and it was great. Can't wait to make it again!
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Palm Desert, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 26, 2008
This was good, but it tastes alot like the cornbread casserole made with the Jiffy mix, that is much easier, and I think even better. I thought I should add that I fed this to my inlaws. The next day we all went to Don Pablo's, my Mohter in law ordered the corn cake, took one taste of it, and said this isn't half as good as yours. Since she is one of the sweetest people in the world, quick to hand out compliments, this may not mean as much as it seems, but still.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 25, 2008
This corn cake was wonderful! My husband and I ate 3/4 of the whole thing at once. I didn't have any cornmeal so I just used all masa, which might have changed the texture but we couldn't tell. The flavor and texture were both great. And it was easy to make. I accidentally skipped over the instructions to bake it in a pan with water, which was probably why the bottom got brown, but it was still really good. I'll have to get that part right next time--I'll definitely make this one again.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 24, 2008
Soooo good!! perfect recipe and comes out great. My kids loved it of course!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 14, 2008
I didn't realize when I tried this recipe it was the "exact" same recipe as the Sweet Corn Cake"s" recipe on this site! We love these corn cakes but will cut back on the butter and sugar a little next time. Served with Salsa Chicken recipe and Mexican Rice II.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 12, 2008
I wasn't a big fan of this one, it was a bit bland for my tastes. I have liked the corn cakes I've tried in restaurants.
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Cooking Level: Expert

Living In: Lakeville, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 12, 2008
A bit dry, but tasted good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 11, 2008
Very good recipe. I used all the recommended quantities, but substituted creamed corn for frozen corn. I followed the directions exactly and it turned out very nice. I also used the remaining whipping cream to make sweet whipped cream topping. The hot cake topped with cold whipped cream was superb even the next day. This recipe is a keeper.
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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