I never went to a Chi-Chi’s restaurant, when they were still in business, but I used to buy the Chi-Chi’s Sweet Corn Cake mix at the supermarket for our Cinco de Mayo dinner every year because my boys love it. This year, I was not able to find it at the only local grocery store that carried it, so I decided to try to hack the recipe.
I located the ingredients and directions to the Chi-Chi’s mix online. The directions gave me the ingredients that need to be added to the mix and the cooking time and temperature. The ingredient list told me the rest of the ingredients and an idea of the portions, since ingredients are always listed in order from greatest to least. I used my baking know-how and experience to figure out the rest. The results were delicious – and kid approved!
Surprisingly, there were no added preservatives or flavor enhancers, which is nice. You can buy the Chi-Chi Sweet Corn Cake Mix
If you do, I’ve got your number.
For the mix:
1/3 cup sugar
1/3 cup masa harina (found in the Hispanic food section)
1/4 cup corn meal
1/4 t salt
1/4 t baking powder
Mix all ingredients together with a whisk.
Add to that:
1/4 cup melted butter
1/4 cup water
1 (15 oz.) can cream-style corn
Mix until well combined.
Pour into a bread loaf pan (9×5-inch). Bake at 350 for 40 – 50 minutes, until it appears dry on the top.
Serve up a scoop and enjoy!
I am a huge fan of corn meal. This looks delicious!