Jalapeno Corn Cake - Deliciously sweet and spicy moist jalapeno corn cake is one of my favorite sides to serve up with Mexican food. This corn cake is super moist and will get you wanting more and more.
Jalapeño Corn Cake
Serves: 6 people
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
Directions: 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. Enjoy!!
Jalapeño Corn Cake
Ingredients
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
- Directions: Preheat oven to 350 degrees.
Instructions
Directions: 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. Enjoy!!
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For more delicious recipes like my Jalapeno Corn Cake, view all of my Mexican inspired dishes here.
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