For a richer flavor, use brown butter instead of regular softened butter. If using frozen corn, make sure it's fully thawed and drained before processing. The water bath is crucial for even cooking and a creamy texture. Ensure the water level is maintained throughout the baking process. Feel free to add a pinch of cayenne pepper for a subtle kick. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Chi Chi's Corn Cake
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 10 mins
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SERVING10 People
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VIEWS181
A comforting and subtly sweet corn pudding, perfect served warm as a side dish or chilled as a refreshing dessert. This recipe balances the earthy flavors of corn with a touch of sweetness and a creamy texture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol29 mg
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Fiber1 g
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Protein2 g
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Saturated Fat7 g
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Sodium147 mg
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Sugar8 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, beat the softened butter with an electric mixer until creamy. Add the masa harina and water, and beat until well combined and smooth. (5 minutes)
03 Step
Recipe View 3 mins In a food processor or blender, pulse the corn in short bursts to coarsely chop it, leaving some whole kernels for texture. (3 minutes)
04 Step
Recipe View 2 mins Stir the processed corn and cornmeal into the butter mixture until evenly distributed. (2 minutes)
05 Step
Recipe View 2 mins In a separate small bowl, whisk together the sugar, heavy cream, salt, and baking powder until well combined. (2 minutes)
06 Step
Recipe View 3 mins Stir the sugar mixture into the corn mixture until just combined. Pour the batter into a 9x9-inch baking dish. Cover tightly with aluminum foil. (3 minutes)
07 Step
Recipe View 5 mins Line a roasting pan with a damp kitchen towel. Place the baking dish on the towel inside the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish. (5 minutes)
08 Step
Recipe View 1 hrs Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. (60 minutes)
09 Step
Recipe View 10 mins Remove the baking dish from the water bath and let it rest for 10 minutes before serving. This allows the corn cake to set slightly. (10 minutes)
10 Step
Recipe View Serve warm or chilled, using an ice cream scoop or large spoon.
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Tatum Rau
Mar 18, 2025I found it a little too sweet for my taste, so I reduced the sugar slightly, and it was perfect.
Amely Kunde
Feb 22, 2025Easy to follow and the results were delicious!
Carolina Graham
Nov 2, 2024My family loved this. It's a new staple in our house.
Kristian Prosacco
Jul 27, 2024I added a bit of vanilla extract, and it was amazing!
Forest Wolf
Mar 5, 2024This recipe is fantastic! The water bath really makes a difference in the texture.