Traditional Mexican-Style Cornbread
Traditional Mexican-Style Cornbread bakes up with a tender, custardy crumb thanks to sweetened condensed milk, whole-kernel corn, and creamy corn. Slightly sweet with rich corn flavor and a buttery finish, it’s perfect alongside chili or barbecue, or served warm as a comforting snack. This spoon-bread-style bake holds together softly while remaining moist and satisfying.
- Prep15 min
- Cook45 min
- Serves12
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
- 2
Whisk the sweetened condensed milk and sugar together in a large bowl. Whisk in the eggs and vanilla. Stir in the whole kernel corn, cream-style corn, and butter.
- 3
Whisk the cornmeal, flour, baking soda, and salt in a separate bowl; stir the cornmeal mixture into the corn mixture.
- 4
Pour the batter into the prepared baking dish.
- 5
Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
- Calories 781.99 kcal High
- Protein 11.6 g Good Source
- Carbs 116.21 g Moderate
- Total Fat 30.05 g High
- Saturated Fat 8.91 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 105.05 mg High
- Sodium 489.75 mg High
- Fiber 9.34 g Good Source
- Sugar 58.44 g High
- Added Sugar 0.0 g Low Source
- Calcium 206.09 mg Moderate
- Iron 2.6 mg Moderate
- Potassium 257.77 mg Low Source
- Vitamin A 62.71 mcg_rae Low Source
- Vitamin C 1.58 mg Low Source
- Vitamin D 1.31 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
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