This Mexican sweet cornbread (or “tamalito”) is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-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.
Per Serving: 237 calories; protein 3g; carbohydrates 36.3g; fat 9.6g; cholesterol 15.9mg; sodium 592.4mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.