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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!
Course Breads
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 283kcal


  • 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.


  • 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.


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.


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: 555IU | Vitamin C: 1.3mg | Calcium: 19mg | Iron: 0.8mg