Sweet Corn Cake

Reminds me of Chi-Chi's corn cake... mmmmm! I make this with reduced-fat sour cream and light butter. No one's noticed the difference yet!

• Ready In: 50 mins
• Serves: 16

Ingredients

• 1 (8 1/2ounce) box  Jiffy cornbread mix
• 2  eggs, well beaten
• 2  tablespoons sugar
• 1  cup sour cream
• 1  cup butter, softened
• 1 (14 3/4ounce) can  cream-style corn
• 1 (14 3/4ounce) can corn

Directions

1. Preheat oven to 350°F.
2. Spray 9x13 pan with non-stick spray.
3. Combine all ingredients in a large mixing bowl.
4. Spread evenly in pan.
5. Bake at 350F for 40-45 minutes. Cake will be "set", but still soft and moist.
6. Allow to rest for 5 minutes before serving.