corn bread cake
(1 rating)
This recipe was given to me by a friend from the Dominican Republic. It is absolutely addicting!! It is more a cake than it is a bread, but either way it will disappear quickly.
(1 rating)
yield
9 serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For corn bread cake
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1 can15.25 oz cream corn
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1 can15.25 oz regular corn - drained
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1 boxjiffy corn bread (see below if you dont want to use a mix)
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8 ozsour cream
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1 stickbutter - melted
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2large eggs
- TOTALLY FROM SCRATCH INGREDIENTS IN PLACE OF JIFFY CORN BREAD MIX
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2/3 cap flour
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1/2 ccorn meal
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1/3 csugar, granulated
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1 Tbspbaking powder
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1/2 tspsalt
How To Make corn bread cake
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1Drain your regular corn and melt your butter. Add a little bit of melted butter to your 8x8 glass baking dish and coat the pan well. Preheat oven to 325
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2In a large mixing bowl combine regular corn, creamed corn, eggs and sour cream mixing well.
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3Add the package of corn bread flour and mix well. Note: If making totally from scratch add the flour, corn meal, sugar, baking soda and salt to a medium sized bowl. wisk it all together. Then add the flour/corn meal mixture to the wet ingredients. Mix well
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4Add the remaining melted butter blending it good with the batter. Pour into your 8x8 baking dish and bake in the oven for 45 minutes.
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5After 45 minutes turn the heat on the oven to 350 and bake another 15 minutes or until done. You will know that its done when you insert a toothpick in and it comes out clean. Can serve this warm or cold.
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6PLEASE NOTE: Do not over bake or it will turn out very dry. If you need to bake longer do it only in 5 minute increments before checking again.
- 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 Corn Bread Cake:
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