Mexican Sweet Corn Cake (Jiffy Mix)

corncake

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.

8 thoughts on “Mexican Sweet Corn Cake (Jiffy Mix)

  1. Eva

    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!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.