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Ingredients 1 1/2 cup butter, melted 2 1 (15 ounces) can creamed corn 3 1 (15 ounces) can whole kernel corn, drained 4 1 (8 1/4 ounces Jiffy corn muffin mix 5 1/2 cup sugar More …
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.
The secret ingredient is the Jiffy cornbread mix. I’ve tried it with other cornbread mixes (even ones from scratch!) and it just isn’t the same— you have to use Jiffy! 1. Preheat the oven to 425 degrees F. Prepare a 9×5 loaf pan by spraying with cooking spray, or lightly greasing with oil.
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.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…