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Chi Chi's Sweet Corn Cake

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Rating: 3/5 3 stars
2 reviews

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   9


recipe id: 18038

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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.


233 calories, 12 grams fat, 28 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: supersalad

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Guest at
Oct 14, 2012

question or comment
Does the Chi chi's prep cook know the recipe for the El grande Burro and sauce?

Guest at
Dec 31, 2011

question or comment
Yummy! This is the best corn bread recipe I have had yet....moist, tasty, and just plain good!

Guest at
Jan 19, 2011

prep cook
question or comment
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.

Guest at
Feb 3, 2009

question or comment
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.

Registered Member at

Member since: February 6, 2006
recipe rating
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.

Registered Member at

Member since: February 6, 2005
recipe rating
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)]

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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