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Author Notes: 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
- 3 cups fresh corn kernels
- 1 14oz can sweetened condensed milk
- 3 eggs
- 2 teaspoons baking powder
- 6 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted, room temperature butter
- 1/2 teaspoon salt
- Preheat the oven to 350F.
- 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.
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Corn off the Cob