Corn Cake

Description: A very yummy, quick and easy and NOT low-cal recipe I got from the MyFoodDiary.com forums. Different from cornbread. This is soft and served out of the pan with a spoon. Too soft to cut into squares and eat out of hand. Eat with a fork.

Ingredients:

• 1/2 cup butter, melted
• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can whole kernel corn
• 1 (8 1/4 ounce) box corn muffin mix
• 1/2 tablespoon sugar

Steps:

1. Preheat oven to 350 degrees.
2. Grease an 8 by 8 baking pan.
3. Place the melted butter in a medium bowl and stir in the cans of creamed and whole kernel corn.
4. Stir in the corn muffin mix and sugar.
5. Cook in an 8 by 8 pan in the preheated 350 degree oven until the top is slightly browned. About 30-35 minutes.