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This Mexican sweet cornbread (or “tamalito”) is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
Ingredients
- 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
- 1 (14.25 ounce) can sweet cream-style corn
- ¼ cup butter, melted
- ¼ cup white sugar
- ¼ cup water
- ¼ teaspoon salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
Step 2
Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
Step 3
Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 237 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat5g | 23% |
| Cholesterol16mg | 5% |
| Sodium592mg | 26% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber3g | 9% |
| Total Sugars8g | |
| Protein3g | |
| Vitamin C2mg | 12% |
| Calcium21mg | 2% |
| Iron1mg | 5% |
| Potassium104mg | 2% |
*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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