Jalapeño Corn Cake - Deliciously sweet and spicy moist jalapeño corn cake is one of my favorite sides to serve with Mexican main courses. This corn cake is super moist and tasty and will keep you wanting more.
Ingredients You Need To Make Jalapeño Corn Cake:
- 1 box jiffy corn muffin mix
- ¼ cup butter, softened
- 1 egg
- 1 (15 oz.) can cream of corn
- ¼ cup sour cream
- 1 jalapeno sliced thin
- ⅛ cup finely chopped onion
- 1 tablespoon brown sugar
How To Make Jalapeño Sweet Corn Cake:
Preheat oven to 350 degrees.
Combine all ingredients in a large mixing bowl and mix until all ingredients are well incorporated.
Lightly grease an 8x8 baking dish with butter.
Pour corn cake mixture into the baking dish. Bake at 350 degrees for 25 - 30 minutes until lightly golden on top.
Serve with your favorite main courses. Enjoy!
Mexican Main Courses To Serve With Corn Cake:
Chicken Mole Enchiladas - Shredded chicken enchiladas layered with corn or flour tortillas, shredded chicken, Mexican cheese, smothered in homemade mole sauce.
Sour Cream Chicken Enchiladas - Amazing chicken enchiladas topped with a creamy white sour cream enchilada sauce.
Baked Chicken Flautas - Shredded chicken rolled in flour tortillas baked to crispy perfection.
Jalapeño Corn Cake
Ingredients
- 1 box jiffy corn muffin mix
- ¼ cup butter softened
- 1 egg
- 1 (15 oz.) can cream of corn
- ¼ cup sour cream
- 1 jalapeno sliced thin
- ⅛ cup finely chopped onion
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients in a large mixing bowl and mix until all ingredients are well incorporated.
- Lightly grease an 8x8 baking dish with butter.
- Pour corn cake mixture into the baking dish. Bake at 350 degrees for 25 - 30 minutes until lightly golden on top.
- Serve with your favorite main courses. Enjoy!
Nutrition
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