Cooking Mommy: Mexican Corn Cake

Monday, August 3, 2009

Mexican Corn Cake

So... I wanted to make a corn cake that didn't have eggs in it. I have gotten the Mexican Chi Chi's corn cake before, and it's so awesome, and I think I remembered what was in it, but it's hard to find the mix. So.... I used a jiffy cornbread mix and made up my own, and it turned out amazing! I served it with my soft tacos the other night when my Pastor and his family came over for dinner. They rant and raved and just about fought for the corn cake. My Pastor's comment, when I said I should have made more, was that I couldn't possibly have made enough. If you like corn cake, this is so easy and cheap, you have to try it!

Ingredients
1 box Jiffy corn muffin mix (or use Jiffy Corn Muffin Mix Clone recipe)
1 can cream corn
1/4 cup butter or margarine, melted
1/4 cup water

Directions
Mix all the ingredients together and pour into a sprayed 2 liter baking dish. Bake at 350 for 35-40 minutes.

3 comments:

CindyAugust 3, 2009 at 5:26 PM
Is that like that one we used to get that we added the cream corn too??? If I wasn't trying to lose weight, I would try this. It sounds delicious!!!
(And I am so proud of my little girl making up her own recipes too)
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AmberAugust 3, 2009 at 6:28 PM
thanks mom! And yes, it is very much like the recipe we used to make, so yummy!!!
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CindyDecember 12, 2009 at 1:33 PM
I am making a new recipe for supper that is white chili and was thinking I needed some cornbread to go with it. Didn't care for the Jiffy mix last time I had it but had some in the cupboard and cream corn. So, I quick pulled up your site, carried my laptop in as my recipe "card" and mixed up some of this. It is baking now in the oven. Love you!
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.