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.

Mexican Sweet Corn cake

15 Replies to “Mexican Sweet Corn Cake (Jiffy Mix)”

  1. Oh, my God!!! I love you!!! Thank you for not writing about the time you lost your tooth before giving the recipe!!!!

  2. 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!

    1. 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!

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