Copycat El Torito Mexican Corn Cake - cooking recipe

Ingredients

1 (8 1/2 ounce) box Jiffy cornbread mix
1 (15 ounce) can creamed corn (not whole kernel)
1/4 cup milk
1/4 cup light corn syrup

Preparation

Mix all ingredients together very well.
Pour into greased 8 inch square pan.
Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean.
Serve warm.