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."
photo by Charmie777
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
9
ingredients
- 1⁄2 cup butter, melted
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn
- 1 (8 1/4 ounce) box corn muffin mix
- 1⁄2 tablespoon sugar
directions
- Preheat oven to 350 degrees.
- Grease an 8 by 8 baking pan.
- Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
- Stir in the corn muffin mix and sugar.
- Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.
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Reviews
-
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. -
Good :) but it wasn't quite as sweet as at mexican restaurants, or as rubbery :) -
Made if for supper club and everyone raved. Only change I made was to put some fresh jalapeno - minus the seeds - on top. Great recipe, thank you! -
SO GOOD! I used 1/4 cup sugar and 4 TBSP butter. Not gritty at all. Creamy and delish! -
Good desert, simpler than some of the others posted and tasted great. Awesome as is but also very easy to alter this recipe with good results. So far I've tried it with coconut milk as a topping, great. I have also tried less butter and more sugar, good also. I've even tried a low calorie version suggested from a friend, apple sauce instead of butter, and using splenda, good results.
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Tweaks
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Awesome recipe! Brought back memories of dining at Chi-Chi's Mexican Restaurant, it went perfectly with my homemade chili. Since I used sweet corn bread mix, I added a touch of honey instead of the sugar....delicious!
RECIPE SUBMITTED BY
I live in Los Angeles County. Married 25 years. 3 kids ages 24, 21 and 12. I'm a math professor and a computer tech. The picture above is me running in the Los Angeles Marathon (the first time I did it) on March 4, 2007. I'm smiling because the picture was taken at mile 3. I wasn't smiling by the end. LOL. I've since done the Long Beach Marathon in Oct. 2007 and I did L.A. again in March 2008. The third time was the trick. I finally had a good race and I qualified to run the Boston Marathon which I did in April 2009. Now I'm into triathlon, since summer 2009.
Besides cooking/baking I've recently started knitting again (Jan. 2008) and can be found at Ravelry.com most days.
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