Corn Bread Cake
By
Linda Kauppinen
@cyrene
4
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.
Ingredients
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1 can(s)15.25 oz cream corn
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1 can(s)15.25 oz regular corn - drained
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1 boxjiffy corn bread (see below if you dont want to use a mix)
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8 ozsour cream
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1 stickbutter - melted
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2large eggs
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TOTALLY FROM SCRATCH INGREDIENTS IN PLACE OF JIFFY CORN BREAD MIX
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2/3 cap flour
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1/2 ccorn meal
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1/3 csugar, granulated
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1 Tbspbaking powder
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1/2 tspsalt
How to Make Corn Bread Cake
- 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
- In a large mixing bowl combine regular corn, creamed corn, eggs and sour cream mixing well.
- 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 - 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.
- 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.
- 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.
