Not quite cornbread and not quite corn pudding, Sweet Corn Cake is an easy six-ingredient side that is perfect with any Mexican meal.
So yesterday I shared a recipe for Chicken Enchiladas with Roasted Jalapenos and I believe I promised you a recipe to go along with it. That recipe is Sweet Corn Cake and…ta da! Here it is for your
viewing eating pleasure.
I’ve been making this Sweet Corn Cake recipe for so long that I know it like the back of my hand – I’ve even gone so far as to stuff jalapeno poppers with it. Not too impressive, really, considering it only has six ingredients total. Just mix and bake, couldn’t be more simple. Many moons ago, when I was still living in my home state of Wisconsin, I used to frequent Chi Chi’s, a Mexican restaurant chain (this was long before I discovered “real” Mexican food during my SoCal days). This recipe is a knockoff from what Chi Chi’s served (you may have enjoyed it at a similar type restaurant) and I have never grown tired of it. It’s sweet and very moist, almost like a dessert and a wonderful contrast to a spicy dish.
I’ve made other versions with masa harina instead of Jiffy Corn Muffin mix. That’s the recipe I use if I happen to have masa harina on hand, but it’s one of “those” ingredients that I’ll purchase for a recipe then have to find ways to use it up. The Jiffy mix is just easier for me to keep on hand and the flavor is so similar that I usually just stick with this one. I just want Sweet Corn Cake – however it gets made is irrelevant to me :) But certainly if you’d prefer to go the masa harina route, feel free to shoot me an email and I’ll share that recipe with you, too. This one is just so simple and good – I think you’ll be very pleased with the result!
- 1 box Jiffy corn muffin mix
- 1 egg
- 1/4 cup butter, melted
- 1 can creamed corn
- 1 can corn, drained well
- 1/3-1/2 cup sugar
- pinch of salt (a pinch is three fingers)
- Preheat oven to 350F.
- Mix all ingredients together in a mixing bowl. Grease a 1 1/2 - 2 quart baking dish, pour in corn cake mixture. Bake for 25-30 minutes or until mixture is still just a tiny big jiggly in the center. Remove from oven, allow to cool 5-10 minutes and serve.