Authentic Sweet Mexican Corn Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Who can resist corn bread, not I. This sweet one sounds excellent to me, I can't wait to try it. I could eat cornbread with everything or simply by itself, with a nice sweet butter and be very satisfied. Ingredients:
14 ounces condensed milk, sweetened (1 can) |
1/2 cup white sugar (optional) |
5 large eggs |
2 teaspoons vanilla extract |
30 ounces whole kernel corn, drained and rinsed (2 -15 oz can) |
15 ounces cream-style corn (1can) |
1/2 cup butter, melted |
2 1/2 cups cornmeal |
1/2 cup flour |
1 tablespoon baking soda |
1 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 2-quart baking dish.
3. Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl.
4. Stir in whole kernel corn, cream-style corn, and butter.
5. Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
6. Pour batter into the prepared baking dish.
7. Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes.
8. Serve warm with soft butter and listen to the ohhhs of joy.
|
|