Authentic Mexican Corn Bread Recipe

Authentic Mexican Corn Bread Recipe

  • 1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
  • 1/2 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
  • 1/2 cup butter, melted
  • 2 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 2-quart baking dish.
  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. Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  5. Pour batter into the prepared baking dish.
  6. Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
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