*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 flour/cornmeal measurements is a typo or something. I'm going to play around with this recipe and give an update.
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 pan I have kids and im so pleased with how moist it turned out sweet and authentic flavors. Its not so sweet like cake but pretty close to it! The jalepenos really do compliment it!
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.
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 we feel like it's sweet enough with the coconut cream. We also modify with one can of corn and 2 cans of cream-style corn. Very moist and rich perfect for serving with soup. Sweet with a good depth to it. I even ate it for breakfast a few mornings!
I made this cornbread following others reviews I used 1 can corn and 2 cans cream style corn but did make muffins and cooked them for 15-18 minutes I made some with diced green chilies and some without I used some cupcake liners and some without but all three batches came out good it made 36 muffins with me filling the muffin tins with 1/3 cup of batter and it goes great with the slow cooker chicken taco soup on this site...will make these again =D
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