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Chi Chi Corn Cake

A warm, fluffy corn cake with a sweet and slight grainy texture, perfect for family gatherings and versatile as a side dish or standalone treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup cornmeal
  • 1 cup milk
  • 1/2 cup sugar
  • 1/4 cup butter melted
  • 1 cup corn kernels fresh or frozen
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Equipment

  • Mixing bowl
  • Whisk
  • 9-inch round cake pan
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease the 9-inch cake pan with butter or cooking spray.
  3. In a mixing bowl, whisk together the cornmeal, baking powder, and salt.
  4. In a separate bowl, beat the eggs and combine them with the milk and melted butter.
  5. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  6. Add the corn kernels to the batter and fold gently.
  7. Transfer the batter into your prepared cake pan, spreading it evenly.
  8. Bake in the preheated oven for 30 to 35 minutes.
  9. Cool for a few minutes before slicing.

Notes

This cake can be served warm or cold and pairs well with whipped cream, chili, or honey.