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Authentic Mexican Corn Bread
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent Mexican cornbread with dual corn varieties, condensed milk, and cornmeal, resulting in a decadent and spoon-worthy delight.
Ingredients:
  • 1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
  • 0.5 cup white sugar
  • 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
  • 0.5 cup butter, melted
  • 2.5 cups cornmeal
  • 0.5 cup all-purpose flour
  • 1 tablespoon baking soda
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then prepare a 2-quart baking dish by greasing and flouring it.
  • In a large bowl, whisk together sweetened condensed milk and sugar until smooth. Add eggs and vanilla, whisk until combined. Fold in whole kernel corn, cream-style corn, and butter to complete the mixture.
  • Combine cornmeal, flour, baking soda, and salt in a separate bowl, then mix into the corn mixture.
  • Gently transfer the batter into the greased baking dish.
  • Bake the cornbread for approximately 45 minutes or until a toothpick inserted into the center comes out clean. Serve warm.

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