Corn Bread Cake

Linda Kauppinen


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 vote
10 Min
1 Hr


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
large eggs


1Drain 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
2In a large mixing bowl combine regular corn, creamed corn, eggs and sour cream mixing well.
3Add the package of corn bread flour and mix well.
4Add the remaining melted butter blending it good with the batter. Pour into your 8x8 baking dish and bake in the oven for 45 minutes.
5After 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.
6PLEASE 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