Chi Chi's Sweet Corn Cake Copycat Recipe
Chi Chi's Mexican Restaurant may be gone, but its delicious recipes still live on. One dish that was especially popular was the Sweet Corn Cake. This dessert-like side dish was a favorite among diners, and now you can recreate it at home with this copycat recipe. Not only is it delicious, but it's also easy to make and will be a hit at any dinner party or family gathering.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can creamed corn
- 1 can corn kernels
- ½ cup sugar
- ½ cup butter, melted
- ½ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, mix together the Jiffy corn muffin mix, creamed corn, corn kernels, sugar, melted butter, milk, eggs, vanilla extract, and salt.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool for 10-15 minutes before serving.
Variations
If you want to mix things up a bit, here are some variations you can try:
- Add a can of diced green chiles for a spicy version of the cake.
- Use a flavored Jiffy muffin mix, like blueberry or chocolate, for a different twist on the recipe.
- Add ½ cup shredded cheddar cheese for a cheesy corn cake.
Serving Suggestions
The Sweet Corn Cake pairs well with just about any Mexican dish, but it's also delicious on its own. Here are some serving suggestions:
- Top with whipped cream and a sprinkle of cinnamon for a dessert-like treat.
- Serve alongside your favorite tacos or enchiladas.
- Eat as a snack while watching a movie.
In Conclusion
The Chi Chi's Sweet Corn Cake was a much-loved dish at the restaurant, and now you can enjoy it at home with this easy copycat recipe. The cake is moist, sweet, and full of corn flavor, making it the perfect side dish or dessert. So, the next time you're craving some Mexican food, whip up this dish and enjoy a little taste of Chi Chi's at home.
