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

Authentic Mexican Corn Bread

(14 ounce) can sweetened condensed milk (such as La Lechera®)

white sugar

eggs

vanilla extract

(15.25 ounce) cans whole kernel corn, drained and rinsed

(15 ounce) can cream-style corn

butter, melted

cornmeal

all-purpose flour

baking soda

salt

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


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


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


Pour batter into the prepared baking dish.


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


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!

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 batch and it turned out super moist. It took 45 minutes to bake to perfection.

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.

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

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 some without I used some cupcake liners and some without but all three batches came out good it made 36 muffins with me filling the muffin tins with 1/3 cup of batter and it goes great with the slow cooker chicken taco soup on this site...will make these again =D

authentic mexican corn bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 1

Author : thiswayhome

Ingredients

Instructions

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