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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (94g) Recipe makes 8 servings |
||
| Calories 200 | ||
| Calories from Fat 82 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 487mg | 20% | |
| Potassium 103mg | 2% | |
| Total Carbohydrate 28.1g | 9% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 7.1g | ||
| Protein 2.9g | 5% | |
Ingredients
- 1 (7 1/2 ounce) package sweet cornbread mix
- 1/4 cup butter, melted
- 1/4 cup water
- 1 (15 ounce) can cream-style corn
Directions
1
In bowl, combine corn cake mix with melted butter. Add water and can of cream style corn. Mix until ingredients are combined.2
Pour mixture into a 9x5 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.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
From: Moor Driver
On Apr 1, 2008
I thought this was plenty sweet! Maybe people aren't using the right cornbread mix. I used Marie Callender's and it was fab. Just like El Torito. Thank you very much!
From: bottomlesspit
On Dec 5, 2007
Delish folloewd it to the letter except I didnt have a loaf pan so I put it in my muffin pan and that was a great idea it gave it strudy enough edges to hold all the good gooey corn goodness inside as I could easily remove and serve them with my fingers. Will add honey or something to make it a tad bit sweeter. Great with spicy food. We had enchiladas black beans and rice.
From: Farmer's Daughter
On Feb 13, 2006
So easy! Tastes great but you have to like sweet. Top with crushed black pepper!
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