24 Reviews

Excellent recipe. I was a little worried after mixing that the texture would be poor, but after baking it came out almost exactly like the sweet corn cake at El Torito. I had to make some substitutions and it still came out well. I finely ground cornmeal to replace the masa harina, used milk instead of cream and canned corn instead of frozen corn. I would recommend it for any Mexican-food meal.

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booknewt May 09, 2009

Excellent, served with BBQ chicken breasts, baked beans & roasted broccoli. Thanks for sharing.

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Larawithoutau February 10, 2016

So, the flavor was perfect, but mine had butter literally pooling around the scoops of corn cake... I am going to try it again, but maybe cooking it longer? Thank you for a great tasting recipe!

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Dwynnie November 12, 2015

Spoonable cornbread! Very smooth and sweet, so yummy!

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rosslare June 20, 2015

This was delicious! I made two changes: I used masa harina instead of the cornmeal and I added one egg to the recipe (I had a surplus of eggs and wanted to get rid of one). We enjoyed it with a bowl of spicy chili!

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Sophie1017 December 20, 2012

pretty good. I do like it a little crispy on the edges which it won't do in a steam bath. Eat when it is hot because if you allow to cool and try to reheat, it becomes dry.

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Everything Sweet June 08, 2012

I have been making this for years. It is awesome!

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scrapgirl44 November 12, 2011

This is now my favorite corn bread.

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Mike McCartney October 21, 2011

We tried this same recipe as found on AllRecipes (posted by Lee Ann Clarke). ONLY difference was to combine the cornmeal with the sugar/cream, etc. No matter. This was GREAT! My DS loves the tomalito at Chevy's and he thought this nailed it. I also love that it was made in the oven, as Chevy's does, not steamed on stovetop. I really thought there couldn't be enough liquid, and double checked the recipe, but it was right, and the results were great. Thanks for posting!

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Connie K May 04, 2011
TSR Version of Chi Chi's Sweet Corn Cake by Todd Wilbur