Recipe by thiswayhome
"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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1 (14 ounce) can
sweetened condensed milk (such as La Lechera®)
2 (15.25 ounce) cans
whole kernel corn, drained and rinsed
1 (15 ounce) can
2 1/2 cups
I made this but used 2 cans of cream corn and 1 1/2 cups of fresh sweet corn and it was amazing.
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.
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!
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.
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!
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!
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.
Great recipe that I always get asked for when I take it anywhere. Not my mothers corn bread!
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Mexican Corn Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 126
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