Preparation: In a bowl, combine 1 pouch Chi-Chi's™ Sweet Corn Cake Mix, 1/4 cup melted butter, 1/4 cup water and 1 (15-ounce) can cream-style corn. Stir until well combined. Pour prepared mixture into a 9x5 inch loaf pan. Bake, uncovered at 350F for 40-45 minutes or until liquid is absorbed. Use an ice cream scoop to serve sweet corn cake as a side dish or as a dessert.
Sweet Corn Cake Muffins: Prepare mix as package directs. Lightly spray a standard size 12-cup muffin tin with nonstick cooking spray. Fill each muffin cup with 1/4 cup of batter. Bake at 350F for 20 minutes or until muffins are set. Let muffins stand 2 minutes before serving. Makes 12.