Mexican Corn Cake

This dense and pleasantly sweet cornbread is a treat that pairs well with spicy Mexican food. Give it a try. - Michele

Easy Mexican Sweet Corn Cake Recipe

1/2 cup butter, melted
1 (15 ounces) can creamed corn
1 (15 ounces) can whole kernel corn, drained
1 (8 1/4 ounces Jiffy corn muffin mix
1/2 cup sugar

Instructions
Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
Mix together the melted butter and cans of corn. Add in Jiffy muffin mix and sugar, stir to combine. Pour into greased 8x8 baking pan for 40-45 minutes, it should be nice and light brown.
Use an ice cream scoop to serve by scooping out a nice rounded scoop onto a plate and then ENJOY!

*Not intended for kids or sponsored.*

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