Easy Cornbread with Cake Mix

Ingredients

• 3 raw corn kernels (Cut directly from 3 ears of corn; the author says this yields approximately 3 measuring cups.)
• 1 cup milk
• 3 eggs
• ground cinnamon (To taste; this is the author's personal touch.)
• 1 cup vegetable oil
• 1 caja French vanilla cake mix (Use the entire box of the available brand; the author mentions approximately one pound. Do not add sugar, baking powder, or baking soda because the mix is already prepared.)
• nonstick cooking spray for the pans (For spraying the pans before adding the batter.)

Steps

1. 1

   Cut the kernels from the three raw ears of corn. The author says that, once cut, this yields approximately three measuring cups of corn; do not use large serving cups.

2. 2

   Place the cut corn in a blender together with the milk and the three eggs.

3. 3

   Blend the mixture to your desired consistency. You can leave it thicker to retain some small corn pieces, or blend it longer if you prefer a smoother texture. Add ground cinnamon to taste.

4. 4

   Pour the blended mixture into a large bowl.

5. 5

   Add the cup of oil and mix to incorporate it.

6. 6

   Add the entire box of cake mix of your choice and beat until the batter is well combined.

7. 7

   Spray the pans with nonstick cooking spray. The author uses three pans of this type.

8. 8

   Divide the batter among the three prepared pans.

9. 9

   Preheat the oven to 350 °F (approximately 175 °C).

10. 10

    Bake the pans for 40 minutes.

11. 11

    After 40 minutes, check for doneness by inserting a knife or fork. When it comes out clean, the corn cake or bread is ready.

Notes

The author prepares this version to simplify the process and does not use additional sugar, baking powder, or baking soda. She also says that the mixture can be prepared by hand, in a blender, or with a mixer. The amount of cinnamon and the final texture of the corn are up to personal preference.

Nutrition per serving

• dessert
• baked
• home cooking
• Mexican
• corn
• easy
• vegetarian