I believe this was not only served at Chi-Chi's, but also at Chevy's, one of the best Mexican restaurants back in the day. They would load up your plate with refried beans, soft tacos, and this delicacy that seemed almost impossible to recreate. Until the dawn of Pinterest.
This moist, buttery, corn cake tastes as sweet as a fluffy, frosted cake but it's not! Served as a side to dinner, a snack after lunch, or even as a breakfast bar, this is a multifaceted bite of heaven. Depending on how you slice it or scoop it, it makes 8 servings easily.
FYI: Due to constant overeating during the holidays, I added 4 T soft butter and 2 T tub butter to cut down on fat and calories, 2 T almond milk instead of heavy cream, and a can of sweet corn instead of thawed corn because that's what I had on hand. Mine baked for the full 60 minutes.
Make it today!
Here is the recipe.
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