Chi Chis Sweet Corn Cake Food

CHI CHI'S CORN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
• In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
• In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

SWEET CORN CAKE

Steps:

• Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
• mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.
• Bake about 40-45 minutes. The top will be nice and light brown.
• Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

CHI-CHI'S STYLE SWEET CORN CAKE

Steps:

• For this recipe you can use either a pound of corn cooked from fresh ears or one pound of thawed corn from bag of frozen corn. Cook or thaw corn according to your choice and set aside. Preheat oven to 350°F. Grease an 8x8 baking dish with butter and set aside. Bring 3 cups of water to a boil in a small sauce pan. Set aside. In a large bowl, beat butter until fluffy. Gradually beat in masa harina. On low speed, beat in water. Coarsely chop corn in a food processor using pulse speed until it is mostly, but not complete, broken down. Add corn to masa mixture and stir well. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Pour mixture into prepared 8x8 baking pan. Level with a spatula and cover with foil. Place in a 9-inch-square baking pan or larger. Pour reserved hot water half way up the side of the smaller pan. Bake at 350°F until center of corn cake has set, about 1 hour. Note that the corn cake will be moist and very crumbly. Remove smaller pan from water, uncover, and let stand 15 minutes before serving.

(COPYCAT) CHI CHI'S CORNBREAD

Steps:

• Preheat oven to 350 degrees. Mix all ingredients together. Bake in a greased 9x13 pan for 20-25 minute.

CHI CHI'S SWEET CORN CAKE

Steps:

• With an electric mixer, beat butter until fluffy.
• Gradually beat in masa harina.
• On low speed, beat in water.
• Place corn in bowl of food processor and pulse until chopped coarsely.
• Stir in masa mixture. In a small bowl, stir together sugar, cornmeal,cream, baking powder, and salt. Stir into corn mixture. Spread in a greased 8" sq.
• baking pan.
• Cover with foil.
• Place in a larger pan and pour boiling water half way up the side of the smaller pan.
• Bake at 350 for 50 min., or until set. Remove smaller pan from water, uncover and let stand 15 min.
• Sprinkle with chilies and parsley, if desired.

CHI CHI'S SWEET CORN CAKE RECIPE - (4/5)

Steps:

• Blend butter with a mixer. Add dry mix, beat to combine. Mix in corn and water. Bake at 375 for 1 hour in a 8x8 baking dish in a water bath. Let rest for 10 minutes to set up.