Oh, I just discovered a delicious sweet corn cake that is easy-to-make and free of egg, wheat, and milk!
It’s called Chi-Chi’s Fiesta Sweet Corn Cake Mix, sold near the other Seasonings mixes. Add melted butter or margarine, water, and cream-style corn into a loaf pan, and bake for 40-45 minutes.
It’s yummy, almost like a dessert, and a big hit here! I can make a simple addition to our red beans and rice or taco night.
I confess, the one thing about wheat and egg free baking is the vast assortment of flours to use, so I just dread any allergy-free cooking. Having discovered polenta and now this, we’re set for our “breads” for dinner.
FYI, the ingredients on the mix: Sugar, masa flour (ground yellow corn, trace of lime), yellow cornmeal, salt, baking powder (sodium acid pyrophospahte, baking soda, cornstarch, monocalcium phosphate).