Chi Chi's Corn Cake Recipe

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Most Helpful Positive Review

Nov 29, 2006

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

—noexpert

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Most Helpful Critical Review

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.

—Narziss

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39 Ratings

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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!

—DrZak

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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!

—JENIFER13

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Dec 04, 2009

Oh just inject the fat right into my thighs! Why oh why did I decide to make this? Now I know just how easy it is to make this tasty stuff. This was just TOO GOOD! I used one can of creamed corn in place of the frozen corn & whipping cream. One can worked out exactly to 1.5 cups. And since it was "creamed", I skipped the food processor step. I also used splenda instead of sugar. Total comfort food...corny carby goodness. BTW: This is EXACTLY the same as "Sweet Corn Cakes" by Sue202 and "Sweet Corn Cake" by Lee Ann Clarke...trying to save you the step of comparing recipes like I do.

—DC Girly Girl

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May 25, 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.

—Susan

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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!!!

—nicksprincess

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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!!!!!!!

—SUPENELOPE (Sue)

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Nutrition

Calories
169 kcal
8%

Carbohydrates
18.1 g
6%

Cholesterol
28 mg
9%

Fat
10.8 g
17%

Fiber
1.3 g
5%

Protein
1.5 g
3%

Sodium
147 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chi Chi's Corn Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 169
** Calories from Fat: 97

% Daily Value *
** Total Fat 10.8g 17 %
** Saturated Fat 6.6g 33 %
** Cholesterol 28mg 9 %
** Sodium 147mg 6 %
** Potassium 79mg 2 %
** Total Carbohydrates 18.1g 6 %
** Dietary Fiber 1.3g 5 %
** Protein 1.5g 3 %
** Sugars 7.6g
** Vitamin A 7 %
** Vitamin C 2 %
** Calcium 3 %
** Iron 6 %
** Thiamin 13 %
** Niacin 9 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.