Chi Chi's Sweet Corn Cake Recipe
Ingredients
This Chi Chi’s sweet corn cake recipe is sure to be a hit with your family. It’s simple to make and tastes great. You’ll need the following ingredients to make this delicious dish:
- 1 cup of yellow cornmeal
- 1 teaspoon of baking powder
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/4 cup of melted butter
- 1 cup of whole milk
- 1 cup of canned cream-style corn
- 1 cup of grated sharp cheddar cheese
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped red bell pepper
- 1/4 cup of chopped jalapeno pepper
- 1/4 cup of chopped red onion
- 1/4 cup of chopped fresh cilantro
Instructions
Preheat your oven to 400°F. Grease a 9-inch baking pan with butter or baking spray and set aside.
In a medium bowl, combine the cornmeal, baking powder, sugar, and salt. In a separate bowl, combine the melted butter, milk, and cream-style corn. Pour the wet ingredients into the dry ingredients and mix until just combined.
Stir in the cheddar cheese, bell peppers, jalapeno, onion, and cilantro. Pour the batter into the prepared pan and spread it into an even layer. Bake for 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the corn cake cool in the pan for 15 minutes before serving. You can serve it warm or at room temperature. Enjoy!
Nutrition
This Chi Chi’s sweet corn cake recipe is packed with flavor and nutrition. Each serving contains approximately:
- 225 calories
- 11 grams of fat
- 25 grams of carbohydrates
- 7 grams of protein
- 2 grams of fiber
- 250 milligrams of sodium
It’s also a good source of vitamins A and C, as well as calcium, iron, and potassium. This dish is sure to become a family favorite in no time!
Tips and Tricks
If you’re looking to add a little extra flavor to your corn cake, you can try adding a few tablespoons of diced jalapeno, green onion, or garlic. You can also top the cake with a few tablespoons of grated cheese before baking. For a sweeter version of this dish, you can add a few tablespoons of honey or brown sugar to the batter.
This corn cake can be served as a side dish or as a main course. It’s a great way to use up any leftover vegetables you might have in your fridge. You can also make this dish ahead of time and store it in the refrigerator for up to three days.
This corn cake is delicious served with a dollop of sour cream, a sprinkle of chives, or a spoonful of your favorite salsa. It also makes a great snack or lunchbox treat. Enjoy!
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