This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.
Ingredients
- whole kernel corn, drained and 1/2 liquid reserved: 1 can (15 ounce can)
- cream-style corn: 1 can (14.75 ounce can)
- eggs: 2 piece
- dry corn bread mix: 1 pack (8 ounce pack)
- sour cream: 1 cup
- ounces Cheddar cheese: 8 piece (shredded)
Metric Conversion
Stages of cooking
-
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
-
In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
-
Bake in preheated oven for 30 minutes, until golden brown.
