simple mexican sweet corn cake (scoopable)

Name: Simple Mexican Sweet Corn Cake (Scoopable)
Prep time: 5 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 box(es) jiffy cornbread mix; 1 egg; 1 can(s) creamed corn; 3 tablespoon(s) melted butter; 1/2 cup(s) sugar

(1 RATING)

37 Pinches 1 Photo

Kim Kelemen

Cuba, MO

Updated on Jan 30, 2020

This is so delish and goes well with any mexican dish, or any dish for that matter. I use it in place a regular cornbread a lot. It is like what you would get from Chi-Chi's or Casa Gallardo

Rate

Just like what you would get at Casa Guillardo Mexican Resturant. Only better!!

prep time 5 Min

cook time 20 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 box jiffy cornbread mix
1 egg
1 can creamed corn
3 tablespoons melted butter
1/2 cup sugar

How To Make simple mexican sweet corn cake (scoopable)

Step 1

Preheat oven to 350 degrees

Step 2

Mix all ingredients together in a medium mixing bowl
Step 3

I like to use a loaf pan and scoop it out with a ice cream scooper, but you can also use a 9x13 pan. I think it is much more moist with the loaf pan
Step 4

Bake for 20-25 minutes in the 13x9 or 30-35 minutes in a loaf pan
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