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.