Corn Cake

By karenstl

A very yummy, quick and easy and NOT low-cal recipe I got from the MyFoodDiary.com forums. Different from cornbread. This is soft and served out of the pan with a spoon. Too soft to cut into squares and eat out of hand. Eat with a fork.

Ingredients

• 1/2 cup butter, melted
• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can whole kernel corn
• 1 (8 1/4 ounce) box corn muffin mix
• 1/2 tablespoon sugar

Preparation

Step 1

1 Preheat oven to 350 degrees. 2 Grease an 8 by 8 baking pan. 3 Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn. 4 Stir in the corn muffin mix and sugar. 5 Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.

Note:
I loved the texture and taste of this spoon corn cake. Knowing that I would be eating the entire dish over the next few days, I just couldn't put in a whole stick of butter. I used a 1/4 cup instead, and think there was definitely enough butter. I do think it needed a tab more sweetness, so next time I would add 1-2 tbsp of sugar instead of 1/2 tbsp. With the reduction in butter, and 2 whole cans of corn, I feel better eating this as a veggie.