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Mexican-Style Sweet Cornbread

5

50 min

Mexican-Style Sweet Cornbread

Mexican-Style Sweet Cornbread Photo 1

Time

50 min

Serving

8 persons

Calories

237

Rating

5.00★ (6)

Cuisine

Mexican
Author: Victoria Buriak
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

Mexican-Style Sweet Cornbread Photo 21
Mexican-Style Sweet Cornbread Photo 32
Mexican-Style Sweet Cornbread Photo 43
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
    Mexican-Style Sweet Cornbread Photo 2
  2. Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
    Mexican-Style Sweet Cornbread Photo 3
  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.
    Mexican-Style Sweet Cornbread Photo 4

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