Authentic Mexican Corn Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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®) |
1/2 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 |
1/2 cup butter, melted |
2 1/2 cups cornmeal |
1/2 cup all-purpose flour |
1 tablespoon baking soda |
1 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 2-quart baking dish.
3. Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
4. Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
5. Pour batter into the prepared baking dish.
6. Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
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