Mexican Sweet Corn Cake (Chi-Chi's Copycat Recipe) – Unsophisticook (2024)

FAQs

What is sweet corn cake made of? ›

In a mixing bowl, measure and add 2/3 cup masa harina, 1/2 cup yellow cornmeal, 2/3 cup sugar (I'm using cane sugar but white granulated is fine too), 1-1/2 teaspoons baking powder and 1/2 teaspoon fine salt. Whisk well to combine. Next add in 1 cup sweet corn that has been roughly chopped.

These thin, fried cakes are made with cornmeal, and their history goes back to the early Native Americans. While the origin of the name remains uncertain, many historians believe they were called 'Shawnee cakes' by the Pawtuxet Indians, and English settlers mispronounced it as 'jonnycakes.

Corn cake is way different in color and taste because I use very little corn meal so it is a not as grainy as the bread. I use both shortening and butter, heavy cream, lots of corn kernels and I bake it in a pan covered with aluminum foil on a bain marie.

NOTE: I buy the Chi-Chi's Sweet Corn Cake at my local grocery store, but if your store doesn't carry it, you can go to http://www.chichis.com/products and get it for yourself! It even has a GF by it to indicate that it's a gluten-free option (and there are a LOT of GF options on this site too!)

They are a source of fiber, sugars free and low in saturated fat. These corn cakes have a typical flavor, different form the traditional rice cakes for which they are a nice alternative. They are 100% organic and naturally gluten-free.

Whether you know them as Johnny Cakes or Hoe Cakes, it seems as if everyone had a favorite recipe for these pan-fried corn cakes – General Washington even served them at Mount Vernon.

Some say the word is a mutation of ''Shawnee cake,'' named after that tribe. Others contend it derives from ''journeycake,'' an English term applied because the durable cornmeal cakes were carried in saddlebags and on ships during long trips.

The simplest are hoecakes, a mixture of cornmeal, water, and salt, so named because they were originally baked on the flat of a hoe over a wood fire. Johnnycakes and corn pone are somewhat thicker cakes that may have added ingredients such as fat or wheat flour.

A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the term used is hoecake, although this can also refer to cornbread fried in a pan.

Mexican cornbread traces its roots back to ancient Mesoamerican civilizations where corn, or maize, was deemed sacred. Over centuries, as culinary skills refined and flavors evolved, this modest corn-based bread transformed into the culinary icon we know today.

What is the difference between Johnny cake and cornbread? ›

A Johnny cake recipe makes a thinner batter that is fried into rounds, essentially making cornmeal pancakes. Cornbread is made with baking soda or baking powder to give it a bread-like lift and texture and is oven-baked in a baking dish and cut into squares for serving.

Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Shortening (Soybean Oil, Hydrogenated Soybean Oil), Contains 2% or less of Leavening (Sodium Bicarbonate, Sodium Aluminum Sulfate, Sodium Aluminum Phosphate), Wheat Gluten, Mono- and Diglycerides, Fumaric ...

A: There are no ingredients that contain gluten in the EL TORITO® Sweet Corn Cake Mix.

0 g trans fat. Let the fiesta begin! No sodium. Gluten free.

saccharata var. rugosa), also called sweetcorn, sugar corn and pole corn, is a variety of corn grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel.

With a hint of crunch and a touch of popcorn, they are wonderfully moreish and a surefire lunchbox hit too. Try them smothered in black olive paste and topped with a corn and mango salsa, or spoon over some Creamy Dill Dip and add chopped walnuts and pomegranate to taste.

Snacks, Corn Cakes (1 cake) contains 7.5g total carbs, 7.3g net carbs, 0.2g fat, 0.7g protein, and 35 calories.

Corn Cakes are different to rice cakes in that they have a more rustic surface and crunchier texture. The perfect balance of crunchy corn combined with a generous layer of milk or dark chocolate make our chocolate covered Corn Cakes a tasty and satisfying treat.