7 Reviews

This was so delicious! I always love the sweet corn cakes from the restaurants and have been wanting to make one for quite a while. I made it exactly as written - and it was wonderful! My family loved it - and we demolished the pan of it... I think they want it pretty regularly now - I know I do... I think that next time, I might just give the corn kernels a quick chop in the food processor - and I think I'll add just a smidge more sugar - maybe just another tablespoon of it. Now, some of my family disagreed and think it does not need any more sugar (perfect as is), but it seemed a little less sweet to me than some of the restaurant ones I've had. So, if you like corn cake sweeter than not - add a smidge, but if you think some of the restaurant ones are too sweet - leave it as is. I think it's a winner either way - and a new regular! If you're making it for more than 3 people, you might want to consider doubling it, as it went fast. Thank you so much!

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Heath*J July 21, 2008

I have tried many variations of this, and the pre-packaged Chi Chi's brand, at my local Publix Grocery, and THIS is the best I've ever had. It was so refreshing to be able to eat just a little more than what they give you at El Torito. I always used to call their portion, "a tease." Thank you for posting it.

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CarolinaDreamz January 21, 2009

This is sooo good!! If you are making a mexican dish, this is the perfect companion. I always have to make a double recipe, because everyone loves it so much. I have made a couple of variations, and it was still delicious: I used four instead of masa harina, and I use milk instead of whipping cream.

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DaniellaBella November 12, 2008

The only reason I gave it three was because I didnt exactly follow the recipe I used a box of jiffy a can and a half of sweet creamed corn and in some i mixed in crushed jalepenoes for kick and used a muffin pan so that it came out just firm enough to hold it together until you got it in the plate.

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bottomlesspit January 07, 2008

Thank you, Dawn, for a clearly written, addictively delicious recipe. I didn't have whipping cream, so I used 1 % milk plus 1 tsp nonfat dried milk; following chia's suggestion, I added a couple (small) dashes of cayenne. We felt the subtle spiciness combined well with the sweetness of the corn. I baked it in a corningware dish covered by its glass lid with excellent results. Hearty appetites or those who never get enough of this stuff at the restaurant might want to double the recipe!

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quantumgirl July 11, 2006

I made this recipe just the way it was written and my family loved it. Thank you

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jo satkowiak January 21, 2005

this was a nice corn pudding but it needed some additional spices. i served it with hot sauce. i would like to try it as a pancake but i think it could use some cumin, or chiles to spice it up.

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chia March 09, 2003
Mexican Sweet Corn Cake