To: You ~ From: KC

tag:blogger.com,1999:blog-6358783770582318570Sat, 14 Sep 2024 17:17:31 +0000Mexicancorn cakeside dishTo: You ~ From: KChttp://toyoufromkc.blogspot.com/noreply@blogger.com (Unknown)Blogger1125tag:blogger.com,1999:blog-6358783770582318570.post-7923525980611581435Mon, 30 Jan 2012 03:54:00 +00002012-01-29T23:19:14.413-06:00corn cakeMexicanside dishSweet Corn Cakes {made with Jiffy Cornbread Mix}<div class="ingredients" style="margin-top: 10px;"><h3><span style="font-size: large;"> <span style="font-size: small;">Sweet Corn Cakes {made with Jiffy Cornbread Mix} </span></span></h3><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsxaTEuHnbk46L0bhhkefl53R-j0iSNBooJ5Z7rpazDX5bDsklbT0IwefefdBRUHvEhbQoOL-ekwn-QdMdjMCOgFTbkziT6puPif4tXT81tLwLyH_CpmyXyYfZQhxPxh-ljWiDg4vx84/s1600/corncakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsxaTEuHnbk46L0bhhkefl53R-j0iSNBooJ5Z7rpazDX5bDsklbT0IwefefdBRUHvEhbQoOL-ekwn-QdMdjMCOgFTbkziT6puPif4tXT81tLwLyH_CpmyXyYfZQhxPxh-ljWiDg4vx84/s320/corncakes.jpg" width="240" /></a></div><h3><span class="Apple-style-span" style="font-size: small; font-weight: normal;">A long time ago, I found a sweet {no pun intended} discovery at the grocery store: Chi Chi's sweet corn cake mix.  It was heavenly.  I would whip up these extra moist, sweet corn cakes to serve along side any Mexican dish I was making.  I don't know if they were only offered regionally in the Midwest, or if they just don't sell the Chi Chi's corn cake mix anymore, but when we moved to Texas I was no longer able to find it at the store - boo hoo!  Well, I like things quick and easy and there are a lot of recipes online for these sweet corn cakes, but I haven't found any that I liked that uses Jiffy's Cornbread mix.  A lot of the ones I found online called for at least 1 egg and that made it too cornbready for me and not enough super-moist-cake-goodnessy for me.  So, I took out the egg and after a few attempts this is what I have come up with, I finally have my sweet, extra-moist corn cakes again!  Here it is below...to you, from KC...</span></h3><h3><span style="font-size: large;"><span style="font-size: small;">Ingredients</span></span></h3><ul><li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 8 oz. box of Jiffy Cornbread Mix </span></li> <li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 14.75 oz. can of sweet creamed corn </span></li> <li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 3/4 cup sweet golden corn kernels </span></li> <li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 cup sugar </span></li> <li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 cup salted butter (melted) </span></li> <li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 2 tbsp. heavy whipping cream</span></li> </ul><div class="directions" style="margin-top: 10px;"><h3><span style="font-size: small;"> Directions</span></h3><h3 style="font-weight: normal;"><span style="font-size: small;"><span class="plaincharacterwrap break">Pre-heat oven to 350 degrees. Melt butter in microwave. Mix all ingredients together in a bowl by hand until well mixed. Line muffin tin with cupcake liners, fill liners to top with corn cake mixture. Bake 45-50 minutes or until golden brown. Let cool at least 5 minutes before serving. Cakes will be extremely moist and will crumble easily...enjoy!</span></span></h3><span style="font-size: small;"> </span> </div></div>http://toyoufromkc.blogspot.com/2012/01/sweet-corn-cakes-made-with-jiffy.htmlnoreply@blogger.com (Unknown)0