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simple mexican sweet corn cake (scoopable)

(1 rating)
jkel75 avatar
Recipe by
Kim Kelemen
@jkel75
Cuba, MO

This is so delish and goes well with any mexican dish, or any dish for that matter. I use it in place a regular cornbread a lot. It is like what you would get from Chi-Chi's or Casa Gallardo

(1 rating)
yield 6 -8
prep time 5 Min
cook time 20 Min
method Bake

Ingredients For simple mexican sweet corn cake (scoopable)

  • 1 box
    jiffy cornbread mix
  • 1
    egg
  • 1 can
    creamed corn
  • 3 Tbsp
    melted butter
  • 1/2 c
    sugar

How To Make simple mexican sweet corn cake (scoopable)

  • 1
    Preheat oven to 350 degrees
  • 2
    Mix all ingredients together in a medium mixing bowl
  • 3
    I like to use a loaf pan and scoop it out with a ice cream scooper, but you can also use a 9x13 pan. I think it is much more moist with the loaf pan
  • 4
    Bake for 20-25 minutes in the 13x9 or 30-35 minutes in a loaf pan
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Simple Mexican Sweet Corn Cake (Scoopable):

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