A delightful twist on the classic corn cake, this recipe combines rich flavors and a moist texture for a perfect side dish or snack.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Grease an 8x8-inch baking pan with butter or cooking spray.
Greasing the pan prevents sticking and makes cleanup easier.
In a mixing bowl, combine the melted butter, creamed corn, and whole kernel corn.
Mix gently to maintain the texture of the corn.
Add the corn muffin mix and sugar to the bowl, stirring until just combined.
Avoid overmixing to keep the batter light.
Pour the batter into the prepared baking pan and spread it evenly.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Let the cornbread cool slightly before slicing and serving.
Cooling helps the cornbread set and makes slicing easier.
Continue in our app for the best experience
