Corn Cake

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“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.”
READY IN:
35mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

  • 12 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
  • 12 tablespoon sugar

Directions

  1. Preheat oven to 350 degrees.
  2. Grease an 8 by 8 baking pan.
  3. Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
  4. Stir in the corn muffin mix and sugar.
  5. 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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