Hi, I am Jane. Today, we’re going to prepare chi chi’s copycat mexican sweet corn cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chi chi’s copycat mexican sweet corn cake Recipe
Chi chi’s copycat mexican sweet corn cake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Chi chi’s copycat mexican sweet corn cake is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have chi chi’s copycat mexican sweet corn cake using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chi chi’s copycat mexican sweet corn cake:
- Get 1 8. 5 oz box jiffy corn muffin mix
- Prepare 1 egg
- Take 1/2 cup melted butter
- Make ready 1 can corn drained (optional)
- Get 1 (14.75 oz) can creamed corn
- Prepare 3/4 cup white sugar
Steps to make Chi chi’s copycat mexican sweet corn cake:
- Pre heat oven to 350 degrees
- Lightly grease a 9×9 inch baking dish for a thicker cake or a 9 ×13 for a thinner cake
- In a medium sized bowl mix everything up well and pour into baking dish
- Bake for 45 to 50 minutes till the top is golden brown
- Use an ice cream scooper to scoop out round scoops on plate
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