Mexican Corn Bread
This is the non peppered version we love. It's like American corn bread but creamer and tastier. We used canned creamy and frozen corn which work well in this recipe.
Servings: 6 servings
Ingredients
- 1.5 sticks melted butter use salted butter
- 4 Eggs
- 1 cup flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 3/4 can condensed milk
- 1 tablespoon vanilla extract
- 3 cups corn kernal or 4-5 cobs canned creamed or frozen corn
Instructions
- Preheat oven to 180c 350f
- Put corn in blender and add butter, milk and other ingredients and liquify.
- Pour blended ingredients into a large bowl and add flour slowing integrating it into mixture.
- Line a springform pan or use a well greased or nonstick version if needed.
- Cook for 50 minutes or until an inserted toothpick comes out clean.
- Remove from oven and let cool for 30 minutes.
- Carefully invert the pan over a plate after unsticking the sides of the pan with a thin spatula.
- Use the extra 1/4 can of condensed milk to garnish.