Corn Bread Cake
By
Linda Kauppinen
@cyrene
2
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
- 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
How to Make Corn Bread Cake
- 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.
