Description
A moist, sweet, and slightly crumbly corn cake with a rich corn flavor. Perfect as a dessert or side dish, this cake can be made from scratch or using Jiffy mix and often includes creamed corn for extra sweetness and moisture.
Ingredients
🛒 Ingredients (for one 8-inch round cake or 9×9-inch pan):
For the Cake:
1 box Jiffy corn muffin mix (8.5 oz)
1 can (14–15 oz) creamed corn
2 large eggs
½ cup unsalted butter, melted
¼ cup granulated sugar (optional, for extra sweetness)
½ teaspoon vanilla extract
Optional Toppings:
Whipped cream
Honey or maple syrup drizzle
Fresh corn kernels for garnish
Instructions
📝 Instructions:
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease an 8-inch round or 9×9-inch baking pan.
Step 2: Mix Ingredients
In a large bowl, combine Jiffy mix, creamed corn, eggs, melted butter, sugar (if using), and vanilla extract. Stir until smooth and well blended.
Step 3: Bake Cake
Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool and Serve
Allow the cake to cool slightly before slicing. Serve warm or at room temperature with optional toppings like whipped cream, syrup, or fresh corn kernels.
Notes
- Moisture Tip: For a richer texture, use half butter and half vegetable oil.
- Mini Version: Bake in muffin tins for individual servings.
- Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Corn Cake
- Method: Baked
- Cuisine: American