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a slice of mexican cornbread on a white plate
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5 from 9 votes

Mexican Street Cornbread

Upgrade your everyday cornbread recipe with this Mexican Street Cornbread! Sweet corn combined with creamy crema and tart lime juice, the flavor is out of this world.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: Mexican American
Keyword: mexican cornbread, skillet cornbread
Servings: 10
Author: Jordan


For the cornbread

  • 3 cups sweet corn you can use canned corn too
  • 7 oz butter softened
  • 14 ounces condensed milk
  • 12 ounces Carnation Evaporated Milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 5 eggs
  • 1 teaspoon baking powder
  • 1 ½ cups all purpose flour unbleached

For the crema

  • 1 cup Mexican crema, or sour cream
  • 1 lime, juice and zest
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • 1/2 tablespoon tajin
  • 2 tablespoons fresh cilantro, roughly chopped
  • optional: charred corn


For the cornbread

  • Preheat oven to 350° F.
  • In a blender or a food processor, blend the corn and evaporated milk.
  • In another bowl, cream the butter using an electric hand mixer until it is very soft and fluffy.
  • Add in the eggs, one by one, and mix until combined. Mix in the condensed milk and vanilla. Mix well. Next, add the corn mixture and mix.
  • Combine the flour, baking powder, and cinnamon. Mix until combined. Try not to overmix.
  • Transfer the mixture into a 12" cast iron skillet and bake for 40-45 minutes until the edges are a bit golden and it passes the toothpick test.

For the crema

  • In a small mixing bowl, whisk together the crema, lime juice and zest, minced garlic, salt, and pepper until combined.
  • When the cornbread has cooled, spread the crema overtop and sprinkle with tajin seasoning and cilantro.