Easy 4-Ingredient Corn Bread

4 from 5 votes

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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

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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

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!

4 from 5 votes

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Course: Breads

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8

Calories: 283kcal

Author: Mely Martínez - Mexico in my Kitchen

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

As mentioned above, this recipe will render a very moist bread, the consistency will be very similar to that of a crumbling flan. If you want, you can add one cup of all-purpose flour to have a more solid bread. If you decide to add the flour, do so at the end of the mixing process.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Nutrition

Serving: 1slice | Calories: 283kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 297mg | Potassium: 143mg | Fiber: 1g | Sugar: 21g | Vitamin A: 11.1% | Vitamin C: 1.6% | Calcium: 1.9% | Iron: 4.6%

Easy Sweet Corn Bread

Provecho!

Mely Martinez

PS: don’t forget to visit my friend’s website KIWILIMON

More recipes:
Day Old or Stale Bread? Use it to make a new bread called Stones
Leftover Tacos Recipe

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