1 cup all-purpose flour 1 cup corn flour 1/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 egg, beaten 1 cup sour cream (can use non-fat) 1/3 cup milk 1/4 cup butter or margarine, softened
In a bowl, combine the dry ingredients. In another bowl, combine egg, sour cream, milk, and butter. Stir into dry ingredients just until moistened; pour into greased 8" square baking pan. Bake at 400 degrees F for 20 to 30 minutes or until a toothpick comes out clean. Serve warm.
Does the Chi chi's prep cook know the recipe for the El grande Burro and sauce?
Dec 31, 2011
Yummy! This is the best corn bread recipe I have had yet....moist, tasty, and just plain good!
Jan 19, 2011
I was a prep cook for 5 years at Chi Chi's. Never used an egg making sweet corn cake. Also, used big cans of cream corn. Couldn't tell you the ratio of corn meal and stuff because it was all prepackaged. Just dumped in the package, cream corn, margarine, water, and sugar.
Feb 3, 2009
I find it hard to believe that this is the Chi Chi recipe for corn cake. I feel it was a dense bread type receipt. What happened, was something left out of the original recipe.
Feb 6, 2006
Beverly861 Member since: February 6, 2006
After preparing this recipe, I too, will add corn to the it. I was looking for Don Pablo's Sweet Corn Cake recipe. This is good.
Feb 7, 2005
gala62 Member since: February 6, 2005
I'm not sure why this rates a "3" difficulty rating. It's a simple cornbread recipe with the addition of sour cream. Pretty good, moist and slightly tangy because of the sour cream but I was hoping for something with a more intense corn flavor, like the Don Pablos corn cake. Maybe next time I'll add some frozen corn to the batter.
[CDKitchen Note: A Difficulty rating of "3" means it can be prepared by any average cook without special equipment or ingredients. It would be a "2" if it required less measuring of ingredients (or a "1" if it didn't require an oven)]
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