You just couldn’t wait for this Sweet Corn Cakes recipe, right? These were so yummy with last week’s Slow Cooker Taco Beef Soup. You can use them as a side or an add-in. Or find some other creative way to use them. Anybody know Chi Chi’s restaurant? It’s a chain, but I am not sure they are still in my hometown anymore. These remind me of their sweet corn cakes. I have never seen their original recipe.
My sister gave me this recipe–just like last week’s post–and they are really easy to prepare, especially using a sweet cornbread mix like Krusteaz Honey Cornbread Mix. That is my favorite.
There are a variety of ways to serve these: in chili or soup, or as a side to any Mexican meal. I think it might be good for breakfast! Hey, have you ever had Champurrado? I wonder if just putting some of this in a cup of hot chocolate with some cinnamon would be close to that taste and texture?
I like to serve these up with a cookie scoop instead of cutting them up in squares because, with the cream-style corn, they are going to be a little gooey, like good brownies.
Print
Sweet Corn Cakes
Description
Creamy, cakey and ready to serve with your next chili or Mexican food dish.
Ingredients
- 1 box Krusteaz Honey Cornbread Mix
- 15-oz can cream-style corn
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup melted butter
Instructions
- Mix all ingredients together and pour into a greased loaf pan.
- Bake for 40 minutes at the recommended temperature for the cornbread mix.
- Scoop out warm “cakes” and enjoy!
