Mexican Sweet Corn Cake (Jiffy Mix)
Many have asked for my sweet corn cake recipe so I thought I’d put it up here so you can make it too. It’s embarrassingly simple.
1 box Jiffy Corn muffin mix,
1 can of creamed corn,
1 stick of melted butter.
Mix together right in the pan you plan on baking it in, and bake at 425 for 30 minutes. I double or triple the recipe depending on the crowd (more time needed for a fuller pan). When done a toothpick will come out clean. I also use an aluminum disposable cake pan so no dish to clean or bring home from a party.
- Single batch – 8×8 pan – family dinner
- Double Batch – 9×13 pan – dinner party
- Triple batch – Deep dish 9 x 13 – neighborhood BBQ
Goes great with chili, Mexican food and BBQ! Kids LOVE it.
Oh, were you waiting for a novel of info having nothing to do with this recipe? Sorry, not my style 🙂 This corncake recipe is courtesy of Ramone, from a Mexican Restaurant that shall not be named.
Oh, my God!!! I love you!!! Thank you for not writing about the time you lost your tooth before giving the recipe!!!!
Thank you for making this short and sweet! You know it is good if you don’t need a fanfare!
You don’t add a regular can of corn or sour cream or cheese
like I’ve been reading others saying they do?
No I don’t Ang, just what I’ve listed. It’s always a hit with chili, BBQ and Mexican food 🙂
Thank you it was a BIG hit!!!
Yay! I’m so glad!
I’m a Floridian transplanted from California, and this reminded me of eating Mexican corn cake in California and loving it! I haven’t seen it in years!
Tonight is our choir’s annual potluck picnic, and I think I’ll make some to go with the quesadillas I’m bringing.
I hope it will be as good as others are saying!
I hope it is as big a hit as it is for me!
No sugar, heavy cream, baking powder or some sort of cornmeal I cant pronouce….oh my lord thankyou!!!
I know right? I keep the ingredients in the pantry for whenever I need to bring a dish.
Can I make these in muffin pans instead of a cake pan? If so how long would you suggest I make them?
I’ve never tried but thats a great idea. I would cut down the cooking time for sure, the edges get a little more done than the middle on the regular one. I would check on it every few minutes. If the top is golden and the edges brownish it should be perfect. I would still use a toothpick to test. If you try it, let us know how it turned out!
Delicious, every time. I make this all the time, and everyone loves it. Thanks for sharing. Gotta have it all year round.
Glad you like it! It’s my go to as well.
Do you still make the box according to directions and then add in the creamed corn and melted butter? Or do you just use the dry mix?
No! Just add the contents of the box to the butter and corn. Enjoy!
We couldn’t find the Chi-Chi’s mix, so I found your recipe and gave it a whirl. This will be our go to from now on. Excellent. Good Job!!
Glad you liked it! I’m making it this week to go with enchiladas.
I use Mexican corn and adds cheese it is yum
Hi,
Do we refrigerate after or keep out?
If you keep butter out you can keep this out. Mine never lasts that long 🙂
Is it firm enough to slice or does it need to be scooped?
I would drain off some of the juice from the corn to get a firmer set to be able to slice it.
I made it as direct3d but let it set ….and it did firm up enough to slice
Do I use the juice from the canned corn? Or do I drain it?
You use creamed corn not just canned corn so you keep the sauce.