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Chi-Chi's Sweet Corn Cake

By Todd Wilbur


Score: 5.00. Votes: 4
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Chi-Chi's cofounder Marno McDermott named his restaurant chain after his wife Chi Chi. He claims the name is quite memorable as it translates in Spanish into something like "hooters" in English. The Minneapolis Star quoted McDermott in 1977 shortly after the first Chi-Chi's opened in Richfield, Minneapolis, "English-speaking patrons remember it because its catchy. And the Spanish-speaking customers are amused. Either way it doesn't hurt business."

One of the side dishes included with several of the entrees at Chi-Chi's is the Sweet Corn Cake. It's sort of like cornbread, but much softer, almost like corn pudding. You'll find it goes well with just about any Mexican dish. The recipe requires a bain marie, or water bath—a baking technique used commonly to keep custards from cracking or curdling. This is done by baking the corn cake in another larger pan filled with a little hot water.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup masa harina
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Score: 5.00. Votes: 4
Rating of votes (4)
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Sheri
Aug 2, 2009, 22:00

This is an awesome side dish. . . . my husband and I could eat it all if we didn't make any other things for supper.

Excellent recipe
Jul 31, 2005, 22:00

As good as the original and now with Chi chi's closed, this is a major reason to purchase the books.

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