Best Sweet Mexican Cornbread Dee Dees Recipes

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MEXICAN-STYLE SWEET CORNBREAD



Mexican-Style Sweet Cornbread image

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

1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 (14.25 ounce) can sweet cream-style corn
¼ cup butter, melted
¼ cup white sugar
¼ cup water
¼ teaspoon salt

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

PAULA DEEN'S MEXICAN CORNBREAD



Paula Deen's Mexican Cornbread image

Make and share this Paula Deen's Mexican Cornbread recipe from Food.com.

Provided by CookingONTheSide

Categories     Quick Breads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk or 1 cup buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos (to taste)

Steps:

  • Preheat oven to 425 degrees.
  • Grease an 8-inch square pan, cast iron skillet or cornbread mold.
  • In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt.
  • To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
  • Pour into prepared pan.
  • Bake for 20-25 minutes or until golden.

AUTHENTIC MEXICAN CORN BREAD



Authentic Mexican Corn Bread image

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

1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar
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

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

AUTHENTIC SWEET MEXICAN CORN BREAD



Authentic Sweet Mexican Corn Bread image

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

14 ounces condensed milk, sweetened (1 can)
1/2 cup white sugar (optional)
5 large eggs
2 teaspoons vanilla extract
30 ounces whole kernel corn, drained and rinsed (2 -15 oz can)
15 ounces cream-style corn (1can)
1/2 cup butter, melted
2 1/2 cups cornmeal
1/2 cup flour
1 tablespoon baking soda
1 teaspoon salt

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

SWEET MEXICAN CORNBREAD - DEE DEE'S



Sweet Mexican Cornbread - Dee Dee's image

This sweet cornbread is absolutely perfect to serve with "The Best Chili You Will Ever Eat". See link below for the chili recipe. I dont' think you'll find a better combination anywhere. Hope you enjoy!

Provided by Diane Atherton

Categories     Other Breads

Time 1h5m

Number Of Ingredients 10

1 c butter, melted
1 c sugar
4 large eggs
1 can(s) (15-oz) cream style corn
1 can(s) (4-oz) green chile peppers, well drained
1/2 c monterey jack cheese, shredded
1/2 c sharp cheddar, shredded
1 c all-purpose flour
1 c self rising yellow cornmeal
1/4 tsp salt

Steps:

  • 1. Preheat oven to 300 degrees. Grease a 9 X 13-inch baking dish; set aside.
  • 2. In a large mixing bowl, combine all ingredients together; mixing well. Pour into prepared baking dish; bake for 1 hour or until toothpick comes out of center clean.
  • 3. This is the perfect bread to serve with https://www.justapinch.com/recipe/diane-smith/the-best-chili-you-will-ever-eat/chili?

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