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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
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Cook Time
30
minutes
mins
Total Time
30
minutes
mins
Course
Bread, Side Dish
Cuisine
Mexican
Servings
9
Ingredients
1x
2x
3x
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:
164
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
14
mg
|
Sodium:
260
mg
|
Potassium:
33
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
188
IU
|
Vitamin C:
0.04
mg
|
Calcium:
17
mg
|
Iron:
1
mg
Keyword
cork cake, mexican side dish, mexican sweet corn cake, sweet corn cake
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