The corn cake will remain soft in the center after baking, but should not contain any liquid.Ĥ. Use an ice cream or cookie scoop to serve the sweet corn cake. Pour the mixture into the prepared loaf pan, and place in the preheated oven for 25 minutes or until the top is golden brown. Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Prepare a 9x5 loaf pan by spraying with cooking spray, or lightly greasing with oil. I've tried it with other cornbread mixes (even ones from scratch!) and it just isn't the same- you have to use Jiffy! Jiffy Corn Cake Recipeġ. Mix all the ingredients.In a medium mixing bowl, mix together the 8-ounce package of Jiffy Corn Muffin Mix, 15 ounces of drained whole kernel corn, 15 ounces of creamed corn, 1 cup sour cream, and cup (or 1 stick) of melted butter. The secret ingredient is the Jiffy cornbread mix. Preheat your oven to 350F (175C) and butter an 8x8 inch baking dish. My mom actually inspired this easy version of Sweet Corn Cake from a cornbread casserole recipe she used to make. Now, I have no idea if Mexican Corn Cake, also known as Sweet Corn Cake or Tamalitos, is authentic in any way to Mexican cuisine, but I can tell you it's absolutely delicious and pairs perfectly with spicy, flavorful foods. This Mexican Corn Cake recipe works well as a side for Mexican dishes or scooped as a topping for chili- it's also just sweet enough to be eaten as a dessert! At less than $2 for all of the ingredients, sweet corn cake is an easy and inexpensive alternative to cornbread.Ĭornbread is one of my weaknesses- but only when it has a hint of sweetness! I think that's the reason I became obsessed with Mexican Corn Cake the first time I had it at a local Mexican restaurant.
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