“This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.”
1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved
1 (14.75 ounce) can cream-style corn
1 (8 ounce) package dry corn bread mix
1 cup sour cream
8 ounces Cheddar cheese, shredded
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 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.
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