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Auntie Doris’ Corn Cake
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Description
A family favorite, it shows up at every cookout we have. And you have to fight for it. So very very yummy and EASY! You can call it a cornbread, but it actually a side dish.
Ingredients
- 1 can (approximately 16 Oz. Can) Kernel Corn, Drained
- 1 can (approximately 16 Oz. Can) Cream Style Corn
- 8 ounces, weight Sour Cream
- 1 stick Butter Or Margarine, Melted
- 1 package (8.5 Oz. Package) Jiffy Corn Muffin Mix
Preparation
Grease a 2-quart size rectangular glass pan (if you don’t have a 2-quart size pan, you can use a 9×13 pan, but it will be a thinner cake).
Drain kernel corn. Combine cream style corn and kernel corn in a bowl. Add sour cream, melted butter or margarine and corn muffin mix. Mix together with the corn by hand until blended. Pour into greased pan.
Bake at 350 degrees for 50 minutes. Enjoy!
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