Best 5 Authentic Sweet Mexican Corn Bread Recipes
In the realm of sweet and savory treats, few dishes can rival the allure of Mexican cornbread. With its origins deeply rooted in the culinary traditions of Mexico, this delectable bread has captivated taste buds across the globe. Its unique flavor profile, characterized by a harmonious blend of sweetness and a hint of cornmeal, makes it an irresistible treat. This article presents a collection of authentic Mexican cornbread recipes, each offering a distinctive twist on this beloved classic. From the traditional to the contemporary, these recipes cater to a wide range of preferences, ensuring that every cornbread enthusiast finds their perfect match. Whether you prefer a dense and moist texture or a light and fluffy crumb, these recipes have got you covered. Embark on a culinary journey into the heart of Mexican cuisine and discover the delightful flavors that await you in the realm of cornbread.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN-STYLE SWEET CORNBREAD
This Mexican sweet cornbread (or "tamalito") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- 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 : Calories 237.3 calories, Carbohydrate 36.3 g, Cholesterol 15.9 mg, Fat 9.6 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 4.6 g, Sodium 592.4 mg, Sugar 7.9 g
AUTHENTIC MEXICAN CORN BREAD
Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.
Provided by thiswayhome
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 2-quart baking dish.
- Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
- Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
- Pour batter into the prepared baking dish.
- Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 73.8 g, Cholesterol 108.9 mg, Fat 14 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 941.3 mg, Sugar 30.3 g
MEXICAN CORNBREAD
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This Mexican cornbread is made with fresh green chiles, sweet corn, and shredded cheddar cheese, for a savory cornbread that has a little kick to it.
Provided by Danilo Alfaro
Categories Bread
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F.
- Thoroughly grease and flour a 9 × 9-inch baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
- Sift together the flour, cornmeal, baking powder, and salt.
- Combine the milk, eggs, butter (or shortening) and sugar, if using.
- Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, diced peppers, and cheese, but don't overmix the batter or the cornbread will be too tough.
- Pour the batter into your prepared pan and bake the cornbread immediately.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edges of the cornbread start to separate from the pan.
- Serve and enjoy.
Nutrition Facts : Calories 183 kcal, Carbohydrate 20 g, Cholesterol 52 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 298 mg, Sugar 2 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
AUTHENTIC SWEET MEXICAN CORN BREAD
This recipe is submitted for play in ZWT- 8 Mexico, Courtesy of Mission Foods. Who can resist corn bread, not I. This sweet one sounds excellent to me, I can't wait to try it. I could eat cornbread with everything or simply by itself, with a nice sweet butter and be very satisfied.
Provided by Baby Kato
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 2-quart baking dish.
- Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl.
- Stir in whole kernel corn, cream-style corn, and butter.
- Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
- Pour batter into the prepared baking dish.
- Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes.
- Serve warm with soft butter and listen to the ohhhs of joy.
Nutrition Facts : Calories 4907.1, Fat 174.8, SaturatedFat 92.6, Cholesterol 1317.7, Sodium 11966.9, Carbohydrate 756.8, Fiber 46.8, Sugar 269, Protein 127.6
MEXICAN CORN BREAD
I got this recipe from one of DH's family member's cookbook. It sound weird, but was easy and tasted great. I used a 4 ounce can of chopped green chilis instead of the green bell pepper, egg substitute and low fat cottage cheese and low fat sharp cheese.
Provided by mandabears
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray 11x7 pan with cooking spray.
- In a large bowl mix all ingredients together until well mixed.
- Pour into prepared pan.
- Bake for 1 hour.
- Serve warm with butter.
Nutrition Facts : Calories 2522, Fat 138.3, SaturatedFat 41.4, Cholesterol 526.4, Sodium 5389.7, Carbohydrate 245, Fiber 24.1, Sugar 23.4, Protein 91.3
Tips:
- Use fresh corn: Fresh corn on the cob is essential for the best flavor and texture. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
- Don't overcook the corn: Overcooked corn will be tough and chewy. Cook the corn just until it is tender, about 5 minutes.
- Use a good quality cotija cheese: Cotija cheese is a salty, crumbly cheese that adds a lot of flavor to the cornbread. Be sure to use a good quality cotija cheese, as the cheaper brands can be bland and flavorless.
- Serve the cornbread warm: Cornbread is best served warm, right out of the oven. You can also reheat it in the oven or microwave, but it will not be as good as when it is fresh.
Conclusion:
Authentic Sweet Mexican Cornbread is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh corn, and it is also a great side dish for grilled meats or fish. So next time you are looking for a new and delicious cornbread recipe, be sure to give this one a try.
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