Corn Bread Cake

Linda Kauppinen

By
@cyrene

This recipe was given to me by a friend from the Dominican Republic. It is absolutely addicting!! It is more a cake than it is a bread, but either way it will disappear quickly.


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Comments:

Serves:

9

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 can(s)
15.25 oz cream corn
1 can(s)
15.25 oz regular corn - drained
1 box
jiffy corn bread
8 oz
sour cream
1 stick
butter - melted
2
large eggs

Directions Step-By-Step

1
Drain your regular corn and melt your butter. Add a little bit of melted butter to your 8x8 glass baking dish and coat the pan well. Preheat oven to 325
2
In a large mixing bowl combine regular corn, creamed corn, eggs and sour cream mixing well.
3
Add the package of corn bread flour and mix well.
4
Add the remaining melted butter blending it good with the batter. Pour into your 8x8 baking dish and bake in the oven for 45 minutes.
5
After 45 minutes turn the heat on the oven to 350 and bake another 15 minutes or until done. You will know that its done when you insert a toothpick in and it comes out clean. Can serve this warm or cold.
6
PLEASE NOTE: Do not over bake or it will turn out very dry. If you need to bake longer do it only in 5 minute increments before checking again.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Caribbean