Authentic Mexican Corn Bread

Authentic Mexican Corn Bread

16
thiswayhome 0

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

Ingredients 1 h {{adjustedServings}} servings 448 cals

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Nutrition

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  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 73.8g
  • 24%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  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 16

  1. 22 Ratings

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moaa
7/5/2012

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.

Tera
10/12/2012

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!

chefdarci
10/14/2012

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