Description
Sweet and moist Mexican corn bread. This is how it’s made in Mexican homes and served as an appetizer or dessert.
Ingredients
- 1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
- ½ cup white sugar (Optional)
- 5 large eggs
- 2 teaspoons vanilla extract
- 2 (15.25 ounce) cans whole kernel corn, drained and rinsed
- 1 (15 ounce) can cream-style corn
- ½ cup butter, melted
- 2 ½ cups cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
- Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs
- and vanilla. Stir in whole kernel corn
- cream-style corn
- and butter.
- Whisk cornmeal
- flour
- baking soda
- and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
- Pour batter into the prepared baking dish.
- Bake until a toothpick inserted into the center of the cornbread comes out clean
- about 45 minutes. Serve warm.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12