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Authentic Mexican Corn Bread

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Sweet and moist Mexican corn bread. This is how it’s made in Mexican homes and served as an appetizer or dessert.


  • 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


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.

Preparation time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Servings: 12 – Yield: 1 pan of corn bread



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