Authentic Mexican Corn Bread


Sweet Mexican cornbread is moist and delicious. This is how it's made in Mexican homes — served as an appetizer or dessert.

close up view of Mexican Corn Bread muffins in a muffin pan
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
1 pan cornbread


  • 1 (14 ounce) can sweetened condensed milk (such as La Lechera®)

  • ½ cup white sugar (Optional)

  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.

  2. Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.

  3. Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.

  4. Pour 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.

Nutrition Facts (per serving)

448 Calories
14g Fat
74g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 448
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 38%
Cholesterol 109mg 36%
Sodium 941mg 41%
Total Carbohydrate 74g 27%
Dietary Fiber 3g 11%
Total Sugars 30g
Protein 11g
Vitamin C 3mg 16%
Calcium 113mg 9%
Iron 3mg 14%
Potassium 352mg 7%

* 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.

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