Mexican-Style Sweet Cornbread recipe

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Ingredients

1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 (14.25 ounce) can sweet cream-style corn
¼ cup butter, melted
¼ cup white sugar
¼ cup water
¼ teaspoon salt

Nutrition Info

237.3 calories
carbohydrate: 36.3 g
cholesterol: 15.9 mg
fat: 9.6 g
fiber: 2.6 g
protein: 3 g
saturatedFat: 4.6 g
servingSize: -
sodium: 592.4 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  2. Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.

  3. Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

Recipe Yield

8 servings

Recipe Note

This Mexican sweet cornbread (or \"tamalito\") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.

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