Sweet Mexican cornbread is moist and delicious. This is how it's made in Mexican homes — served as an appetizer or dessert.
Ingredients
- sweetened condensed milk (such as La Lechera®): 1 can (14 ounce can)
- white sugar: 0.5 cup (optional)
- eggs: 5 piece
- vanilla extract: 2 tsp
- whole kernel corn: 2 cans (15.25 ounce cans, drained and rinsed)
- cream-style corn: 1 can (15 ounce can)
- butter: 0.5 cup (melted)
- ½ cups cornmeal: 2 piece
- all-purpose flour: 0.5 cup
- baking soda: 1 Tbsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
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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.
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Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
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Pour batter into the prepared baking dish.
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Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
