Reviewed: Oct. 16, 2009

Just like the "Sweet Corn Cake" recipe and the "Chi Chi's 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: Jul. 26, 2009

I thought this was a great gluten-free sweet cornbread and have made it several times, but my non-gluten-free friends thought it was a little odd.

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Allison

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Reviewed: May 7, 2009

Good stuff. It was a little sweet with 1/4C. of sugar. I also used 1/4C. of butter and that was perfect.Instead of frozen corn and water, I just pureed a can of corn in the blender. It was perfect, just like the restaurants. I cooked it for 50 minutes and let it rest for 10.Probably a good way to get a kid to eat veggies. Thank you.

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RODANEE

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Reviewed: Mar. 8, 2009

my dad has a gluten intolerance so this recipe was perfect for me to make for my family. Did everyhting as writen except didnt have corn meal so had to replace it with more masa harina. turned out great though everyone loved it including my dad. Baked 60 min in water bath w/ foil, the last 20 min i did no foil no water bath at 400 degrees. next time i might double the recipe but still use an 8x8 dish

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Feb. 9, 2009

I tried this with a yummy broccoli/cheese soup recipe I make. My family raved! Next time I will double the recipe! My boys said they would it with butter and syrup for a dessert! I substituted the masa with half flour and corn meal. Very yummy!

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momov4boys

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Reviewed: Feb. 2, 2009

These corn cakes are delicious! I made them exactly as directed and had fabulous results. Everyone loved them when I served them with enchiladas, and my husband ate the leftovers with chili the next day. Fantastic!

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RandomActs

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Reviewed: Dec. 30, 2008

Delicious!! It almost turns the corn into a custard. We both loved it, and we changed not a thing...except that I made it in a round pan. Regardless- you can eat it with a spoon. It's a nice, quick side that you can make.

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Gina

Cooking Level: Intermediate

Home Town: Mandeville, Louisiana, USA

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Reviewed: Nov. 22, 2008

I had been looking for something cake-y, but tried this and was pleasantly surprised. It was a nice gluten-free side dish to our gumbo.

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Schmane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 3, 2008

OMG!! I made this recipe a couple nights ago, and let me tell you...these are EXACTLY like Chevy's!! The only changes I made were to substitute cream corn for the 1/4 cup of water, added about 2 tbs of water, and used regular flour instead of masa harina. The texture was perfect, the taste was perfect and authentic. My boyfriend, who's Honduran, said that this tastes exactly like a type of tamale his mother and aunt used to make. All he kept saying was 'wow...wow'. Try this recipe, it's wonderful!! Thanks for the submission.

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smylpurty

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 30, 2008

LOVE this recipe!

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austinmomma

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 22, 2008

I followed the ingrediants as directed but instead of making one large cake I made little individual ones. These where extremely greasey and you can tell in photo I posted. Although they tasted reasonable they were jsut to greasey. I think if I make them next time I'll reduce the butter and increase the flour as suggested in other posts to get a better rise.

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moonpig

Cooking Level: Expert

Home Town: Liverpool, Merseyside, England, U.K.

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Reviewed: Jun. 9, 2008

Although very delicious, this came out very moist after staying in the oven for an entire hour. For that reason my hunny did not like it. I enjoyed it rather well and will make it again with some adjustments.

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Kandiee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 7, 2008

I am gluten-intolerant (cannot have wheat, barley, or rye products) and finding a cornbread recipe made with ONLY corn flour (and not wheat flour) was extremely difficult! Thank you for posting this delicious recipe.

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Vanny

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Reviewed: Feb. 6, 2008

So delicious. Great for my gluten free eater at home.

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JESSICA72

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Reviewed: Jan. 11, 2008

This is very sweet, but pretty good anyways. I subbed oil for the butter, used soymilk for the cream and used 1/3 c plus 2 T of cornmeal and 2 T flour for the masa harina. It's very rich, so next time I might reduce the sugar.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 27, 2007

This recipe is delish. I substitued a box of Jiffy corn muffin mix for the cornmeal and masa flour but the muffin mix amounted to 1 1/2 cups so I used a can of creamed corn instead of frozen. Also replaced the cream with eggnog. Baked it like the recipe said for about an hour and it turned out beautifully.

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kaleinani

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Reviewed: Dec. 6, 2007

After reading the mixed reviews I was a bit concerned buy followed the recipe exactly except only added 1/2 the sugar stated. We were concerned it would be too sweet. It was very good! This tasted very similar to Don Pablo's restuarant corn cakes. I used fresh sweet corn I had frozen this summer's crop. Next timeI I may add an additional 1/2 c. corn. It was quick and easy! It's a keeper..

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 6, 2007

Yum! I used corn flour for the Masa Harina, and 1% milk in lieu of the cream and used fresh corn. You definitely do not need to grease your pan. I used a ceramic casserole dish because it was easier to put in a water bath. Served it with Chicken Mole and Mexican rice - it helped balance out the spice. A huge hit with the hubby and the 1 year old in addition to myself.

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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 7, 2007

These were the worst corn cakes I have ever made. I personally found these to be too dry. The masa harina was too over-powering and I didn't think these were sweet enough even though there was 1/3 cup of sugar. There are definately better recipes out there. Sorry :(

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