3 Reviews
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htower on 12.4.2011
This was such a good side dish to go with Mexican food. Would probably be good with jalapenos or chilies as well.
Corn Cake Casserole
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Description
I used to go crazy for the Corn Cake Casserole that Chi-Chi’s used to serve. This recipe is every bit as addictive and super easy to make.
Ingredients
- ⅓ cups All-purpose Flour
- ¼ cups Cornmeal
- 4 teaspoons Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 15 ounces, weight Can Of Cream-style Corn
- ¼ cups Frozen Or Canned Corn (thawed If Frozen And Drained If Canned)
- 4 Tablespoons Unsalted Butter, Melted (plus A Little More To Grease The Pan)
- 1 Tablespoon Canola Oil
Preparation
Preheat oven to 350F; lightly grease a standard loaf pan with butter.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cream-style corn, corn, butter, and oil and stir just until combined.
Pour the batter into prepared pan and bake for 1 hour.
(Adapted from a combination of Keeping it Simple’s recipe for Corn Casserole and CD Kitchen’s recipe for Jiffy Corn Muffin Mix Clone.)
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2 Comments
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Faith (An Edible Mosaic) on 11.30.2011
@polymerpig — I miss Chi-Chi’s too. Yay, so glad this was a hit!
polymerpig on 11.1.2011
Ohhhhh…we miss Chi-Chi’s. Thanks for the recipe! (This was my kids’ favorite part of the meal. Maybe mine too!)