How To Make Mexican Corn Cake
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This delicious Mexican sweet corn cake is a copycat of my favorite yummy side that used to be served at Chi-Chi'south! Also known as pan de elote, this scoopable buttery corn block straddles the line betwixt a warm corn pudding and cornbread perfectly…
Chi-Chi'south Mexican Sweet Corn Cake
I'm probably dating myself here, but one of the saddest days of my life was the day Chi-Chi's shut down their restaurants. I have SO many fun memories of celebrating birthdays, graduations, and even no special occasion at all while wearing ane of their big sparkly and colorful sombreros and digging into a Mexican fried ice cream smothered in hot fudge sauce…
Earlier nosotros had kids, it was our Fri nighttime hotspot on the regular. My favorite meal consisted of a small dish of cheese con queso as an titbit, followed by a beefiness chimichanga with extra Mexican sweet corn cake on the side (please and give thanks y'all!), all washed down with one of their amazing frozen wild drupe margaritas. My mouth is watering but thinking about it!
I take even so to recreate Chi-Chi's delicious wild drupe margarita, and honestly the chimichangas simply seem like WAY too much effort to try at habitation… But I did happen on a copycat Chi-Chi's corn cake recipe a couple of years ago.
Overall, it'southward a pretty elementary and easy recipe — although it does accept about an hour to bake, which makes it more of a special occasion side dish in my book. (Annotation: If you're looking for a somewhat faster method, selection up this Chi-Chi's Sweetness Corn Cake Mix, which gets mixed with water, butter, and cream-way corn!)
But since today is Cinco de Mayo and we're all stuck at dwelling, this seems like a special-enough occasion… Who's with me?!
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Masa Harina for Chi-Chi'south Corn Cake
You probably accept virtually of the ingredients for Chi-Chi's corn cake in your pantry and refrigerator already. Peradventure non the heavy cream, simply whole milk should piece of work fine in a pinch. However, one you'll likely need to option upwardly is masa harina, i.e. instant corn flour. The appurtenances news is Walmart carries information technology in the Hispanic section, so you actually shouldn't accept whatever problem tracking it downward.
If yous're not familiar with masa harina, it's a corn flour that's fabricated from ground nixtamalized corn. Yes, that'due south a pretty fancy word, but it basically means it's made with corn that has been soaked and cooked in limewater, giving it a very distinctive flavour. Y'all'll recognize the taste as being much like a corn tortilla, which makes sense because masa harina is most often used for making corn tortillas.
Y'all only need a small amount for this recipe, so bootleg corn tortillas would be an awesome style to put the remainder of the bag to good use. But I'grand also working on a tasty masa harina cornbread recipe, which will aid use it upwardly. So stay tuned for that… Either way, don't skip the masa harina — the flavor contour it gives is what makes this sweet corn cake so good!
How To Make Mexican Corn Cake Like Chi-Chi's
Okay, so we'll never know if this is exactly how Chi-Chi'south made their corn cake, only the flavor and texture are spot on. If you never had the pleasure of eating at Chi-Chi's, the easiest manner for me to depict it is that it'southward a very tender and scoopable slightly sweet buttery corn cake, which straddles the line between a warm corn pudding goulash and cornbread perfectly… That's a mouthful, but the condensed version is Information technology'Due south DELICIOSO!
As far every bit actually making Chi-Chi's corn cake goes, essentially you merely blend all of the ingredients together. The concoction will exist very thick, so but spread it out in an fifty-fifty layer in an 8×8″ ceramic baking dish. No need to grease the dish — the butter in the recipe will keep information technology from sticking, as will the adjacent stride…
Water Bathroom for Sugariness Corn Cake Recipe
The key to the tender texture is baking the corn cake batter in a water bath. Don't be intimidated — information technology'due south actually super simple. Equally I mentioned, you just need to spread the batter in an 8×8″ ceramic baking dish, and then cover it tightly with aluminum foil. Place the 8×8″ dish inside a 9×13″ baking dish, and pour well-nigh three cups of water effectually it.
This keeps the cooking surroundings very moist, while besides baking the sweet corn cake batter slowly and evenly. When information technology'southward washed baking, allow the Mexican corn cake to absurd for about 10 minutes before serving.
I like to use my medium cookie scoop to serve upwardly beautiful little corn cake balls, a la Chi-Chi'due south. Y'all'll get about 9-ish small side servings of 2-3 scoops each from this recipe!
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Ingredients
- one/2 loving cup salted butter, softened
- 1/three cup masa harina
- 1/four cup water
- 2 cups frozen corn, thawed
- one/iv cup cornmeal
- ane/3 cup sugar
- 2 tablespoons heavy cream
- 1/two teaspoon baking pulverisation
- i/iv teaspoon salt
Instructions
- Preheat the oven to 375 degrees.
- Whip the butter with a hand mixer until creamy. Add masa harina and water and blend well until thoroughly combined.
- Identify the thawed corn in a blender or food processor and pulse a few times. Personally, I prefer a blender for this, merely either style, do not overprocess it. You still want to have some whole chunks of corn left. Add together the chopped corn and cornmeal to the masa harina mixture and mix together well.
- In a separate bowl combine sugar, cream, salt and baking powder. Cascade this mixture into the corn mixture and alloy thoroughly.
- Spread the mixture evenly in an 8x8" blistering dish. Embrace tightly with aluminum foil and place this dish within a 9x13" baking dish. Pour about 3 cups of water into the larger baking dish to class a water bathroom.
- Bake at 375 degrees for 50-55 minutes, until the corn cake is cooked through. Remove from the oven and remove the smaller dish from the larger i. Let the corn block correspond ten minutes before serving.
Nutrition Information:
Yield: 9 Serving Size: iii medium cookie scoops
Amount Per Serving: Calories: 178 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 171mg Carbohydrates: 19g Fiber: 1g Saccharide: 9g Protein: 2g
Source: https://unsophisticook.com/mexican-sweet-corn-cake/
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