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!