![](https://cdn.statically.io/img/www.allrecipes.com/thmb/NjZEzcGh0StFBZpr1ae4w119-DY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8281321-37c6978ce2004d96ad474b8189978e84.jpg)
Ingredients
-
1 (15.25 ounce) can sweet corn, drained
-
1 cup cornbread mix (such as Jiffy®)
-
1 cup pancake mix with buttermilk
-
½ cup evaporated milk
-
½ cup white sugar
-
⅓ cup vegetable oil
-
2 tablespoons unsalted butter, softened
-
1 tablespoon honey
-
½ teaspoon salt
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
-
Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan.
-
Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.
Cook's Note:
You can use two 8-inch pans instead of a 9x13-inch.
Nutrition Facts (per serving)
236 | Calories |
10g | Fat |
34g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 236 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 3g | 15% |
Cholesterol 8mg | 3% |
Sodium 561mg | 24% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 1g | 3% |
Total Sugars 13g | |
Protein 4g | 7% |
Vitamin C 1mg | 1% |
Calcium 107mg | 8% |
Iron 1mg | 5% |
Potassium 100mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.