Ingredients
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1/2
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1
-
1
-
1
-
1/2
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-
-
-
-
-
-
-
-
-
Directions
Corn Cake,A very yummy, quick and easy and NOT low-cal recipe I got from the MyFoodDiary.com forums. Different from cornbread. This is soft and served out of the pan with a spoon. Too soft to cut into squares and eat out of hand. Eat with a fork.,Awesome recipe! Brought back memories of dining at Chi-Chi’s Mexican Restaurant, it went perfectly with my homemade chili. Since used sweet corn bread mix, I added a touch of honey instead of the sugar….delicious!,Easy and awesome. I upped the sugar to 1/2 cup (I like it sweet) and drained half of the liquid from the reg can of corn. I had to cook it longer than 30 min to get it to brown on top. For those saying it was gritty, consider cooking it longer until it’s firm and light brown on top. I know when I tasted mine at 30 min, it was gritty from the jiffy mix. After letting it cook longer it came out creamy, sweet and smooth.
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
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2
Done
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Grease an 8 by 8 Baking Pan. |
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3
Done
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Place the Melted Butter in a Medium Bowl and Stir in the Cans of Creamed and Whole Kernel Corn. |
|
4
Done
|
Stir in the Corn Muffin Mix and Sugar. |
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5
Done
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Cook in an 8 by 8 Pan in the Preheated 350 Degree Oven Until the Top Is Slightly Browned. About 30-35 Minutes. |
