Corn Cake
A moist, sweet corn cake with rich buttery flavor and tender crumb, perfect for family gatherings, potlucks, or as a comforting snack with a hint of sweetness.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 9-inch baking dish.
- Mix butter, beaten eggs, and sour cream together in a bowl.
- Add the Jiffy corn muffin mix, sugar, and creamed corn to the mixture.
- Stir all ingredients until well combined.
- Pour the batter into the prepared baking dish.
- Bake for about 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, use unsalted butter and let it soften to room temperature before mixing. You can substitute Greek yogurt for sour cream for a healthier twist, or use a dairy-free butter alternative for a vegan option. If you want a spicy kick, consider adding jalapeños or cheese, which pairs beautifully with the sweet corn flavor.
Serving Suggestions
Serve warm as a side dish to grilled meats or chili, or enjoy it as a sweet treat with coffee. You can also top it with a dollop of whipped cream or a scoop of ice cream for a delicious dessert. It pairs well with dishes like Ambrosia Parfait for a festive meal.
Storage & Reheating
Store leftover Corn Cake in an airtight container in the refrigerator for up to 4 days. To reheat, place individual pieces in the microwave for about 20-30 seconds, or warm in the oven at 350°F (175°C) for 10-15 minutes until heated through. This will help retain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Cake contains roughly 520 calories, with 3g protein, 28g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (35% of the Daily Value). It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cornmeal instead of Jiffy mix?
Yes, you can substitute Jiffy mix with a homemade cornmeal batter. Combine 1 cup of cornmeal, 1 tablespoon of baking powder, and a pinch of salt with your wet ingredients. However, Jiffy mix gives a unique sweetness and texture that might be hard to replicate.
Is there a gluten-free option for this recipe?
Absolutely! You can replace Jiffy corn muffin mix with a gluten-free corn muffin mix available at most grocery stores. Make sure to check the labels for other ingredients to ensure they are gluten-free, especially the baking powder and any added sugars.
Can I make this recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just be sure to pour it into the baking dish and bake it fresh before serving to retain its texture and flavor. It’s perfect for meal prep or potlucks!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).