Real Recipes From Real Home Cooks ®

corn bread cake

(1 rating)
Recipe by
Linda Kauppinen
Greenwood, FL

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.

(1 rating)
yield 9 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For corn bread cake

  • 1 can
    15.25 oz cream corn
  • 1 can
    15.25 oz regular corn - drained
  • 1 box
    jiffy corn bread (see below if you dont want to use a mix)
  • 8 oz
    sour cream
  • 1 stick
    butter - melted
  • 2
    large eggs
  • TOTALLY FROM SCRATCH INGREDIENTS IN PLACE OF JIFFY CORN BREAD MIX
  • 2/3 c
    ap flour
  • 1/2 c
    corn meal
  • 1/3 c
    sugar, granulated
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt

How To Make corn bread cake

  • 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. Note: If making totally from scratch add the flour, corn meal, sugar, baking soda and salt to a medium sized bowl. wisk it all together. Then add the flour/corn meal mixture to the wet ingredients. 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.
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