Hello from the other side! We have certainly missed our food blogging with all of you. As you know, we thought our site may have been hacked, so we took it down for a bit. Well, for a long bit. Anywho, whatever the issue was it has certainly been resolved through no effort on our part. We went back in to fix the issues and they were gone. Thank goodness, because we have been away far too long and are anxious to get back into it.
Today’s post is a favorite comfort food of mine. I got the recipe from my sister, Amy, who lives in a neighboring state. We took a trip up to help with some outside projects at their house and she had Slow Cooker Taco Soup simmering away while we worked. Every once in a while I would come inside to thaw out and the aroma was amazing. And, as if that wasn’t enough to tempt me to stay inside, I found out she was making Sweet Corn Cakes as a side. What?! Oh my goodness, y’all, what a perfect meal for a frigid day full of outside work “fun”. It’s super easy, too.
Right at the moment I wanted to post this we discovered that there are still issues with our Recipe Card format, so for now we are going Old School…
1 box Sweet Corn Muffin Mix
1 15 oz. can cream-style corn
1/4 c. water
1/4 c. sugar
1/4 c. melted butter
Mix all ingredients together and pour into a greased loaf pan.
Bake for 40 minutes at the temperature suggested on your box of mix.
Notes: This will be bit squishy, but that’s the beauty of it–and that’s why you use a cookie scoop to serve it. Double the recipe. Seriously, it is that good.
Source: Amy Eason