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Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

Nutrition Facts

237 calories; protein 3g; carbohydrates 36.3g; fat 9.6g; cholesterol 15.9mg; sodium 592.4mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2020
This was really really good! I used oil instead of butter, and added chopped jalepanos. I also didn't pay attention to the oven temp and baked at 400 for 30 min in a 8x8 dish. I will be making this again, pairs so well with greens and beans Read More