Slow Cooker Mexican Corn Cakes
Entertaining for a crowd and want an easy side dish? Try my easy recipe for Slow Cooker Mexican Corn Cakes.
Cinco de Mayo is this week! Are you planning to throw a little fiesta with friends and family? I am! We love Mexican food in our house, so of course I’ll be cooking up a storm on Friday! On the menu is my recipe for slow cooker Mexican corn cakes. It’s a side dish that everyone requests and one item I never have any leftovers! It’s always a delicacy when I make Mexican corn cakes to go with our tacos. My husband Jon and I grew up eating at Chi-Chi’s Mexican Restaurant. Do you remember the 90’s chain restaurant? Both of our favorite parts of eating at Chi-Chi’s as a kid were the corn cakes. Sadly, in the late 90s/early 2000s all of the restaurants closed. Gone were the beloved Mexican corn cakes. They did, however, have the packet of corn cake mix in the supermarket, so it sufficed and I found myself making them all too often. And then, a few years ago, gone went those lovely packet mixes. You literally added butter; creamed corn and the packet into a 9×5-inch loaf pan and let it bake in the oven until the creamy corn mixture had set.