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–+ servings
mexican corn cake

Mexican Sweet Corn Cake

Amanda Cooks & Styles
Best, easy sweet corn cake pairs amazing with your favorite Mexican main courses, chilis, and more!
5 from 31 votes
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Bread, Side Dish
Cuisine Mexican
Servings 9

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix
  • ¼ cup Butter melted
  • 1 tbsp Honey
  • 1 15 oz. Can Cream of Corn

Instructions
 

  • Preheat oven to 350 degrees.
  • Lightly grease an 8"x8" baking dish.
  • In a large mixing bowl, add all ingredients and whisk to fully combine.
  • Pour corn cake mixture into the baking dish and bake for 25-30 minute. When done, edges will be lightly golden and a knife should run through the cake and come out clean.
  • Let cake cool, slice or scoop and serve! Enjoy.

Notes

Store leftovers in the fridge for up to 2-3 days.

Nutrition

Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 260mg | Potassium: 33mg | Fiber: 2g | Sugar: 7g | Vitamin A: 188IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg
Keyword cork cake, mexican side dish, mexican sweet corn cake, sweet corn cake
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