Our family loves Mexican food. About once every week we make some kind of Mexican dish for dinner. Enchiladas, Tacos, Chicken Tortilla Soup, Mexican Casserole, and the list goes on. We often serve salsa, queso, and tortilla chips with our Mexican meals, but every now and then I make Sweet Corn Cakes as a special side dish.
These Sweet Corn Cakes are kind of a cross between cornbread, a cake, and pudding. They are so soft that you’ll have to eat them with a spoon. And the delicious sweetness pairs extremely well with the spiciness of Mexican food.
Are you salivating yet? It’s OK! You won’t believe how easy they are to make.
You’ll need a box of Jiffy Corn Muffin Mix (usually found in the baking aisle of your grocer), a can of creamed corn, sugar, butter and an egg.
These are one-bowl simple! Just put all the ingredients into a bowl and stir together.
Pour into an 8″x8″ baking pan and bake at 350 degrees for 35 minutes or until edges are golden brown.
This is how it looks when you take it out of the oven. Let it sit 5-10 minutes before serving. Use a spoon to scoop it onto plates and enjoy!
These Sweet Corn Cakes are dessert-like and can be slightly addicting.
Try not to eat them in one sitting.
Sweet Corn Cakes
- 8 1/2 oz box of Jiffy Corn Muffin Mix
- 1 Egg
- 14 3/4 oz can of Creamed Corn
- 1/2 stick Butter melted
- 1/2 c Sugar
- Mix all ingredients together in bowl.
- Pour into 8"x8" sprayed pan.
- Bake at 350 degrees for 35 minutes or until edges are golden brown.
- Remove from oven and allow to cool 5-10 minutes before serving.