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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Reminds me of Chi-Chi's corn cake... mmmmm! I make this with reduced-fat sour cream and light butter. No one's noticed the difference yet! Ingredients:
1 (8 1/2 ounce) box jiffy cornbread mix |
2 eggs, well beaten |
2 tablespoons sugar |
1 cup sour cream |
1 cup butter, softened |
1 (14 3/4 ounce) can cream-style corn |
1 (14 3/4 ounce) can corn |
Directions:
1. Preheat oven to 350°F.
2. Spray 9x13 pan with non-stick spray.
3. Combine all ingredients in a large mixing bowl.
4. Spread evenly in pan.
5. Bake at 350F for 40-45 minutes. Cake will be set , but still soft and moist.
6. Allow to rest for 5 minutes before serving.
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