Description
Sweet Corn Cake is a copycat recipe of Chi Chi’s corn cake recipe. This Mexican corn cake is wonderful to have with a bowl of chili!
Ingredients
- ½ cups Melted Butter
- 1 can (15 Oz. Size) Creamed Corn
- 1 can (15 Oz. Size) Whole Kernel Corn
- 1 box (8 1/4 Oz. Size) Jiffy Cornmeal Muffin Mix
- ½ cups Sugar
Preparation
Preheat oven to 350ºF and grease an 8 by 8 baking pan.
Mix melted butter and the cans of creamed and whole kernel corn. Stir in corn muffin mix and sugar.
Bake about 40–45 minutes. The top will be nice and light brown.
Use an ice cream scoop and scoop out a nice rounded scoop onto a plate. Enjoy!
