Easy 4-Ingredient Corn Bread
This corn bread has the texture of custard rather than a bread, but in Mexico, we call it bread. So, I decided to call it corn bread. You only need four ingredients to make it, yes, you read it well, only four ingredients. And the best part, everything goes into the blender! Do I need to say it's easy to make? I don’t think so!
The corn we use in Mexico is so different from the one you will commonly find here at the supermarkets. Our corn is not as sweet and juicy as the one found in the USA, but it does have a higher content of starch, which is why when we try to make typical cornbread recipes from Mexico, the results vary. The bread will be dried and with a solid texture if using Mexican fresh corn.
This recipe is courtesy of “Kiwilimón”, my friends from a very popular food and recipe website in Mexico, who say that this is one of the most-loved recipes on their site. I’m sure you will love it, too. Give it a try and come back to tell me your results. At home, we ate the whole bread in
less than 24 hours!
Easy 4-Ingredient Corn Bread
DIRECTIONS:
- Preheat oven to 400F, grease your baking pan with butter, line the baking pan with the parchment paper, and grease the paper. Set aside. (Please check the ingredients list below)
- Place corn kernels, sugar, and eggs in your blender. Process for a few seconds to mix.
- Add the melted butter and process for a few more seconds until mixture is homogenous.
- Pour the mixture into the prepared baking pan. Bake for 45 minutes or until a toothpick comes out clean when tested. Let it cool before cutting. Serve with a dollop of cream or a mix of cream cheese and cream.
Easy Sweet Corn Bread
Ingredients
- 4 cups of fresh corn kernels 600 Grams about 21 ½ oz
- ¾ cup sugar 150 grams = 5.3 oz
- 4 large eggs
- ½ cup of melted butter about 110 grams = 1 stick of butter
- 1 Tbsp butter to grease the pan
- Parchment paper to line the baking pans. I used one 8”
- 20cm square pan.
Instructions
- Preheat oven to 400F, grease your baking pan with butter, line the baking pan with the parchment paper, and grease the paper. Set aside.
- Place corn kernels, sugar, and eggs in your blender. Process for a few seconds to mix.
- Add the melted butter and process for a few more seconds until mixture is homogenous.
- Pour the mixture into the prepared baking pan. Bake for 45 minutes or until a toothpick comes out clean when tested. Let it cool before cutting. Serve with a dollop of cream or a mix of cream cheese and cream.
Notes
Nutrition
Easy Sweet Corn Bread
Provecho!
Mely Martinez
PS: don't forget to visit my friend's website KIWILIMON
More recipes:
Chimbo Sweet Bread
Day Old or Stale Bread? Use it to make a new bread called Stones
Leftover Tacos Recipe
RECETA EN ESPAÑOL
Pat Strothman
My family calls this scalloped corn
TexasLady
I will have to make this soon.It sounds delicious and like that it has fresh corn.
Dolores Sandoval
I made Enchilada soup yesturday, this corn bread should go well with my soup, and I will add that cup of flour for corn bread, thanks Mely-will tell you how it turned out!
loves2spin
Mely, your cornbread looks so good! I will try this when we have fresh corn.
Araceli
I made this tonight and it turned out great. Thank you for the recipe.
mmartinez
Hello Araceli,
Thank you for trying the recipe! Happy cooking!
Angie
Do you mean corn from the can or corn from the stack ?
mmartinez
Hello Angie,
Fresh corn from the cob.
Leslie
Made this it tasted great love your sight and recipes. Thank you for all your hard work, I have tried many times to make homemade masa and tamales without succes. Would you please do another detailed tutorial for your non Mexican followers, also would like a very detailed step. Y step tutorial of corn tortillas
mmartinez
Hello Leslie,
There is a tutorial for tamales and another for tortillas on the blog. The corn tortillas tutorial also includes a video.
You can check it out here: Corn tortillas from scratch
Rosa
What other cuts can I use for barbacoa? Beef birria ? They don’t sell cheek at our local meat market. Not many Latinos here.
Mely Martínez
Hello Rosa,
You can use beef shank, the bones give it a good taste, and beef chuck for the meaty part.