This sweet Mexican cornbread uses two kinds of corn, condensed milk, and cornmeal to make a rich, sweet cornbread that's more like a spoon bread.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
448 Calories
Recipe Instructions
Step 1
Pour batter into the prepared baking dish.
Step 2
Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
Step 3
Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
Step 5
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.
Ingredients
2 teaspoons vanilla extract
1 teaspoon salt
½ cup butter, melted
½ cup all-purpose flour
1 tablespoon baking soda
1 (15 ounce) can cream-style corn
5 large eggs
1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar (Optional)
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
