Mexican corn bread is very different from your typical American corn bread. It's a wet mixture that has very little flour and instead of sugar- sweetened condensed milk. I believe anything that calls for a can of sweetened condensed milk MUST be good. I first tried this bread on one of my first trips to Monterrey, Mexico. It was at a roadside stand and they were selling sheets of the stuff for practically nothing. Hope you enjoy this bread this summer as corn is at its peak!" —mpittsm
Test Kitchen Notes
I really liked this. It's just sweet and salty enough to be interesting, and super easy to make. —Stephanie Bourgeois
fresh corn kernels
14oz can sweetened condensed milk
all purpose flour
unsalted, room temperature butter
In This Recipe
Preheat the oven to 350° F.
Beat the eggs in a small, separate bowl.
In a blender or food processor, add the corn kernels, milk, butter and vanilla extract. Puree until mostly smooth- if you like the presentation of whole kernels, set aside about ¼ cup of whole kernels and stir them in at the end.
Once the mixture is mostly smooth, add the eggs and pulse about 5 times. Then, add the rest of the ingredients and puree until everything is well incorporated.
In a buttered 9x13 pan, pour the mixture and bake in the oven about 40 minutes, or until golden brown.