Recipe: Yum-Yum Chi chi's copycat mexican sweet corn cake

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Chi chi's copycat mexican sweet corn cake

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We hope you got benefit from reading it, now let's go back to chi chi's copycat mexican sweet corn cake recipe. You can have chi chi's copycat mexican sweet corn cake using 5 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Chi chi's copycat mexican sweet corn cake:

Take of 8. 5 oz box jiffy corn muffin mix.
Take of egg.
Take of melted butter.
Prepare of can creamed corn.
You need of white sugar add 1/4 cup if you want it sweeter.

Instructions to make Chi chi's copycat mexican sweet corn cake:

Pre heat oven to 350 degrees.
Lightly grease a 9×9 inch baking dish for a thicker cake or a 9 ×13 for a thinner cake.
In a medium sized bowl mix everything up well and pour into baking dish.
Bake for 45 to 50 minutes till the top is golden brown.
Use an ice cream scooper to scoop out round scoops on plate.

Find the most popular Chi Chi's recipes here, including Chi Chi's sweet corn cakes, fresh garden salsa, seafood enchiladas, chimichangas, fried ice cream, and other. This copycat recipe will make you feel like you are eating in your favorite Mexican restaurant. I made a few minor changes. First, I decreased the amount of butter because it was a little greasy for us. Then I replaced their corn/cream combo with a can of creamed corn (much easier to have on hand.

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