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
- dry corn muffin mix (such as Jiffy®): 1 pack (8.5 ounce pack)
- sweet cream-style corn: 1 can (14.25 ounce can)
- butter: 0.25 cup (melted)
- white sugar: 0.25 cup
- water: 0.25 cup
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
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Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
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Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.
