Description
This Mexican sweet cornbread (or “tamalito”) is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-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.
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 8