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Sweet Mexican cornbread is moist and delicious. This is how it’s made in Mexican homes — served as an appetizer or dessert.
Ingredients
- 1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
- ½ cup white sugar (Optional)
- 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
- ½ cup butter, melted
- 2 ½ cups cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
Step 2
Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.
Step 3
Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
Step 4
Pour batter into the prepared baking dish.
Step 5
Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 448 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat8g | 38% |
| Cholesterol109mg | 36% |
| Sodium941mg | 41% |
| Total Carbohydrate74g | 27% |
| Dietary Fiber3g | 11% |
| Total Sugars30g | |
| Protein11g | |
| Vitamin C3mg | 16% |
| Calcium113mg | 9% |
| Iron3mg | 14% |
| Potassium352mg | 7% |
*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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