Authentic Mexican Corn Bread recipe

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Ingredients

1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar
5 large eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-style corn
½ cup butter, melted
2 ½ cups cornmeal
½ cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt

Nutrition Info

448.4 calories
carbohydrate: 73.8 g
cholesterol: 108.9 mg
fat: 14 g
fiber: 3.1 g
protein: 10.5 g
saturatedFat: 7.5 g
servingSize: -
sodium: 941.3 mg
sugar: 30.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease and flour a 2-quart baking dish.

  3. Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.

  4. Whisk cornmeal, flour, baking soda, and salt in a separate bowl, stir cornmeal mixture into the corn mixture.

  5. Pour batter into the prepared baking dish.

  6. Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

Recipe Yield

1 pan of corn bread

Recipe Note

Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.

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