Go Back
–+ servings

Jalapeño Corn Cake

Amanda Cooks & Styles
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.
5 from 26 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Mexican
Servings 12

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

Calories: 52kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 14mg | Fiber: 0.001g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 0.05mg | Calcium: 9mg | Iron: 0.1mg
Keyword corn bread, corn cake, jalapeno corn cake, sweet corn cake
Tried this recipe?LET US KNOW how it was!