Sweet Tooth Cornbread Cake

This sweeter cornbread makes an old timey treat crumbled in a cold glass of milk or served alongside a spicy stew. Slightly sweet breads ease the bite of an extra-spicy dish.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 5 Tbsps. butter
  • 1 cup frozen sweet corn
  • 1 cup whole milk
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp. vanilla
  • 1 box (8.5 oz.) corn muffin mix
  • 1 small box (9 oz.) yellow cake mix
  • ¼ cup sugar

Directions

  • Preheat oven to 350°F.
  • Slowly melt butter in a 10" cast iron skillet. Add corn and remove skillet from heat.
  • In a large mixing bowl, combine milk, 2 eggs, 1 egg yolk, and vanilla. Mix well until smooth. Fold in corn mix, cake mix, and sugar.
  • Pour mixture over corn and butter in skillet. Bake for 35 minutes. Allow cake to cool for 15 minutes. Invert pan over wire rack or serving plate.

Recipe Information

Serves: 6

Ingredients

  • 5 Tbsps. butter
  • 1 cup frozen sweet corn
  • 1 cup whole milk
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp. vanilla
  • 1 box (8.5 oz.) corn muffin mix
  • 1 small box (9 oz.) yellow cake mix
  • ¼ cup sugar

Directions

  • Preheat oven to 350°F.
  • Slowly melt butter in a 10" cast iron skillet. Add corn and remove skillet from heat.
  • In a large mixing bowl, combine milk, 2 eggs, 1 egg yolk, and vanilla. Mix well until smooth. Fold in corn mix, cake mix, and sugar.
  • Pour mixture over corn and butter in skillet. Bake for 35 minutes. Allow cake to cool for 15 minutes. Invert pan over wire rack or serving plate.

Nutrition Information

Nutrition Information
Amount per serving
Calories440
Total Fat16g
Saturated Fat8g
Cholesterol120mg
Sodium470mg
Total Carbohydrate64g
Dietary Fiber3g
Sugars36g
Protein11g