Sweet Corn Cake

Very tasty and very close like the kind I used to enjoy at the Mexican restaurant Chi Chi's. It didn't hold too well together even with a scoop, but the flavor was sweet and delicious. Would be great alongside enchiladas or tacos.

I've made this twice now and must say this recipe is very easy and delicious! Try the recipe as written before making changes and see how you like it. Don't make the mistake I did the first time around though, which made it a little dry for what I wanted (thought batter was too moist and buttery; added more cornmeal and masa harina). The second time around I stuck to the recipe as written and it was just like what I was looking for and very close to a local BBQ joint's corn cake! The only other changes I made were to make it lactose free (used vegan unsalted butter and coconut cream). My husband enjoyed it both ways and rates it a 5, while I give it 4.5 because it is super buttery--good but so buttery. I might reduce the butter next time as suggested by other reviewers and will definitely be making this corn cake again! Thanks for the excellent recipe!

I make this as a side my my son and I, so easy and always a hit! Pairs well with Chicken Tacos... we love it!

I am trying different variations. Frozen vs. canned. My kids LOVE it and it reminds me of a Mexican restaurant side. The mass harina, although not necessarily named that, can be found in your grocery Mexican food aisle, check the ingredients for masa and it may say "treated with lime". That's what mass harina is called. Happy cooking to all!

I personally loved this sweet corn cake! In the process of making the corn cake I ran out of butter and used 1/4 cup vegetable oil and it turned out