Authentic Mexican Corn Bread

Authentic Mexican Corn Bread

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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Ingredients

1 h servings 448 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 73.8g
  • 24%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  • Ready In

  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.

Reviews

Read all reviews 25
  1. 31 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 bumm...

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Least positive
Newest

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 bumm...

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 ...

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

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 ba...

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 bu...

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!

I made this cornbread following others reviews I used 1 can corn and 2 cans cream style corn, but did make muffins and cooked them for 15-18 minutes, I made some with diced green chilies and som...

This recipe is pure fabulous! I didn't modify one thing and it is a major hit at parties. Yum!

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.

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