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 package dry corn muffin mix , 8.5 ounce
- 1 can sweet cream-style corn , 14.25 ounce
- 0.25 cups butter , melted
- 0.25 cups white sugar
- 0.25 cups water
- 0.25 teaspoons salt
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
-
2
Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
-
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.
Nutrition Facts
Per serving
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