Authentic Mexican Corn Bread Recipe - Allrecipes.com
Authentic Mexican Corn Bread Recipe
  • READY IN 1 hr

Authentic Mexican Corn Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 pan of corn bread Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2012

I made this but used 2 cans of cream corn and 1 1/2 cups of fresh sweet corn and it was amazing.

 
Most Helpful Critical Review
Jul 05, 2012

Made as is. The taste is very good but I'm going to be honest and say that the texture was so dense and so dry. Some folks might like it that way but i want it moist as stated. I'm a little bummed out because no one ate this at all. I wonder if the flour/cornmeal measurements is a typo or something. I'm going to play around with this recipe and give an update.

 
Oct 12, 2012

Omg this was so good! I read the reviews and decided to add 1 cup of vitamin D milk JIC it is dry. I probably didnt need to do that but still no regrets. I also used real butter at room temp so maybe that helped? I added fresh jalapenos on one side of the pan, I have kids, and im so pleased with how moist it turned out, sweet and authentic flavors. Its not so sweet like cake but pretty close to it! The jalepenos really do compliment it!

 
Aug 27, 2012

This is a delicious cornbread. I added the optional sugar and it was very sweet and tasty, my kids loved it. Due to another reviewer saying that it had been dry, I added a cup of milk to my batch, and it turned out super moist. It took 45 minutes to bake to perfection.

 
Oct 16, 2012

I recently made this and it was a HUGE success--I did NOT add the sugar and accidently left the melted butter in the microwave but it was still moist and delicious!

 
Feb 06, 2014

This is wonderful. We have to make it dairy-free due to food allergies, so we used 2 small cans of Cream of Coconut in place of the sweetened condensed milk, and Earth Balance in place of the butter, though we have used coconut oil with great results. We do not add the extra sugar, because we feel like it's sweet enough with the coconut cream. We also modify with one can of corn and 2 cans of cream-style corn. Very moist and rich, perfect for serving with soup. Sweet, with a good depth to it. I even ate it for breakfast a few mornings!

 
Apr 14, 2013

This is amazing! I used 1 can of whole corn and 2 cans of cream corn. I also added 1/4 cup of sugar. Very moist. A definate a keeper.

 
Dec 20, 2013

Great recipe that I always get asked for when I take it anywhere. Not my mothers corn bread!

 

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Nutrition

  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 73.8 g
  • 24%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 941 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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