Fiber-Rich Coconut Poblano Corn Cake (GF)

This tasty balance finishes with just a touch of spice over the delicate deliciousness of a textured sweet corn pie!
One bowl to mix and one pie plate for baking means fast preparation with minimal hands-on time, as well as easy clean-up.

We add chia to MOST of our baked goods and this dish is no exception. Chia adds iron, calcium, a mega dose of fiber, brain-boosting omega-3 fatty acids, and a pleasing crunch, too!

Corn cake makes an excellent dish to bring to a gathering of friends and family. It travels well and, once cooled and sliced into individual servings, this corn cake even freezes well for later treats!


IMG_2559 Look for cake batter consistency, like pictured here, when adding water.

IMG_2562 Up close and personal. What a pretty blend of textures, flavors, and colors. Yum!

My Recipe


  • One package of prepared corn bread mix OR (1.5 Cups corn meal, 1/2 tsp. baking soda, 1/2 cup sugar, and 1 TB coconut oil-stirred until smooth)
  • 1/2 cup of shredded coconut (I used unsweetened, feel free to use either unsweetened or sweetened)
  • 1 small (8 oz.) can of creamed corn
  • 1 regular (14.5) oz. can of sweet corn
  • 1 poblano chili, diced
  • 1 TB chia seeds
  • about 1/2 - 1 cup of room temperature water
  • a tiny amount of coconut oil, just to 'grease' the pie plate

Heat oven to 375 degrees F.

Grease pie plate or baking dish with a very fine layer of coconut oil. In a separate bowl, blend all other ingredients except water. Once blended, add water in small amounts until mixture is cake-batter consistency. Pour into baking dish and bake until toothpick comes out clean in center of cake-approximately one hour. Begin checking at 45 minutes, as baking times can vary based on elevation and oven.

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