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Do Mexican corn cake and chili go well together? Yes, it does! What is nice as well is these corn cakes are so simple to make. This copycat Chi Chi’s corn cake recipe is only a few ingredients. For your next taco Tuesday, why not whip up this sweet corn cake and serve it with the spicy tacos. You think you are back at that old Chi Chi’s restaurant.
You probably have most of the ingredients for Chi-Chi’s corn cake in your pantry and refrigerator already. Maybe not the heavy cream, but whole milk should work fine in a pinch. However, one you’ll likely need to pick up is masa harina, i.e. instant corn flour.
This little scoop of cornmeal was great to enjoy between the spicy Mexican foods you would eat at Chi Chi’s. I was on a quest to try and replicate Chi Chi’s corn cake recipe.
Place the 8×8″ dish inside a 9×13″ baking dish, and pour about three cups of water around it. This keeps the cooking environment very moist, while also baking the sweet corn cake batter slowly and evenly. When it’s done baking, allow the Mexican corn cake to cool for about 10 minutes before serving.
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