Instant Mexican Corn Cake #Recipe

Yields: 1 9×5 loaf pan

Prep Time: 5 minutes | Cook Time: 25 minutes

Ingredients:

1 15 oz can of Sweet Cream Corn

1 box of Jiffy Cornbread Mix

1 stick of butter, melted

Directions:

Preheat the oven to 425 degrees F. Prepare a 9×5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside.

Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Mix to incorporate the ingredients.

Pour the mixture into prepared loaf pan, and place in the preheated oven for 25 minutes or until the top is golden brown.

The corn cake will remain soft in the center after baking, but should not contain any liquid.

Use an ice cream or cookie scoop to serve the corn cake.

-This recipe works well for a side dish for Mexican dishes or is just sweet enough it could be eaten as dessert. It can also be scooped onto chili or soups as well.

– It’s less than $2 for ingredients