Authentic Mexican Corn Bread

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

Original recipe makes 1 pan of corn bread

Ingredients

1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
1/2 cup white sugar
5 large eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-style corn
1/2 cup butter, melted
2 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt

  • 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.

Nutrition

Calories: 448 kcal
Carbohydrates: 73.8 g
Cholesterol: 120 mg
Fat: 14 g
Fiber: 3.1 g
Protein: 10.5 g
Sodium: 941 mg

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