This is by far one of my family’s all time favorite recipes. I serve it alongside chili or other tex-mex meals. I used to make the version that used masa harina and cooked it in a water bath. This version is much more convenient and tastes just as good.
Ingredients:
1 (7 1/2 oz.) package sweet cornbread mix
1/4 cup butter, melted
1/4 cup water
1/4 cup sugar
1 (15 oz.) can cream-style corn
Directions:
1. In bowl, combine corn cake mix with melted butter. Add water, sugar and can of cream style
corn. Mix until ingredients are combined.
2. Pour mixture into a 9×5 inch loaf pan.
3. Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.
4. Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert. (Yes, it’s that
sweet!)
Source: copycat recipe
I'm so glad you mentioned the recipe you "used to" make with mesa harina and a water bath because I have a recipe i coveted from a potluck called "chi chi's mexican corn cake" and this sounds similarly sweet but MUCH easier!!! yay Amy!!! Can't wait to try this one! Love ya!
I'm so glad you mentioned the recipe you "used to" make with mesa harina and a water bath because I have a recipe i coveted from a potluck called "chi chi's mexican corn cake" and this sounds similarly sweet but MUCH easier!!! yay Amy!!! Can't wait to try this one! Love ya!