Recipe By thiswayhome
Published Jun 19th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 1 pan of corn bread Calories 448.4

Sweet and moist Mexican corn bread. This is how it’s made in Mexican homes and served as an appetizer or dessert.

Recipe Ingredients

  • 1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
  • ½ 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
  • ½ cup butter, melted
  • 2 ½ cups cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease and flour a 2-quart baking dish.
  3. 3 Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
  4. 4 Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  5. 5 Pour batter into the prepared baking dish.
  6. 6 Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

Nutrition Facts

  • Calories 448.4
  • Carbohydrate 73.8 g
  • Cholesterol 108.9 mg
  • Fat 14 g
  • Fiber 3.1 g
  • Protein 10.5 g
  • Saturated Fat 7.5 g
  • Sodium 941.3 mg
  • Sugar 30.3 g


  1. I tried the was delicious and decadent. However, I recommend a 9x13x2 inch baking dish. A 2 quart baking dish is much too small. The 9x13x2 is perfect.
  2. This is wonderful. We have to make it dairy-free due to food allergies so we used 2 small cans of Cream of Coconut in place of the sweetened condensed milk and Earth Balance in place of the butter though we have used coconut oil with great results. We do not add the extra sugar because - Read more ...
  3. This recipe is pure fabulous! I didn't modify one thing and it is a major hit at parties. Yum!
  4. This is amazing! I used 1 can of whole corn and 2 cans of cream corn. I also added 1/4 cup of sugar. Very moist. A definate a keeper.
  5. I recently made this and it was a HUGE success--I did NOT add the sugar and accidently left the melted butter in the microwave but it was still moist and delicious!
  6. I made this but used 2 cans of cream corn and 1 1/2 cups of fresh sweet corn and it was amazing.
  7. Omg this was so good! I read the reviews and decided to add 1 cup of vitamin D milk JIC it is dry. I probably didnt need to do that but still no regrets. I also used real butter at room temp so maybe that helped? I added fresh jalapenos on one side of the - Read more ...
  8. This is a delicious cornbread. I added the optional sugar and it was very sweet and tasty my kids loved it. Due to another reviewer saying that it had been dry I added a cup of milk to my batch and it turned out super moist. It took 45 minutes to bake to perfection.
  9. Made as is. The taste is very good but I'm going to be honest and say that the texture was so dense and so dry. Some folks might like it that way but i want it moist as stated. I'm a little bummed out because no one ate this at all. I wonder if the - Read more ...