Mexican-Style Sweet Cornbread

Cinco de Mayo - World Cuisine

This Mexican sweet cornbread (or \"tamalito\") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.

Brief

Prep 5 mins

Cook: 45 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Mexican-Style Sweet Cornbread

Ingredients

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

Easy A La King Biscuit Casserole

World Cuisine

Directions

Step 1

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

Step 2

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

Step 3

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

Nutritional Information

Mexican-Style Sweet Cornbread

Servings Per Recipe:8

Calories: 237.3

% Daily Value *

Protein: 3g 6%

Carbohydrates: 36.3g 12%

Dietary Fiber: 2.6g 10%

Sugars: 7.9g

Fat: 9.6g 15%

Saturated Fat: 4.6g 23%

Cholesterol: 15.9mg 5%

Vitamin A Iu: 249.3IU 5%

Niacin Equivalents: 1.6mg 12%

Vitamin B6: 0.1mg 4%

Vitamin C: 2.4mg 4%

Folate: 54.6mcg 14%

Calcium: 20.7mg 2%

Iron: 0.9mg 5%

Magnesium: 16mg 6%

Potassium: 103.6mg 3%

Sodium: 592.4mg 24%

Thiamin: 0.1mg 14%

Calories From Fat: 86.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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