Corn Bread Cake

1
Linda Kauppinen

By
@cyrene

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
9
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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1 can(s)
15.25 oz cream corn
1 can(s)
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

Step-by-Step

  • 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.

    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
  • 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.

Printable Recipe Card

About Corn Bread Cake

Main Ingredient: Vegetable
Regional Style: Caribbean




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