"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. As I've said in previous posts- 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. This recipe came from an accumulation from another FT blogger, Abigail- and I messed with the measurements so it was just perfect. Hope you enjoy this bread this summer as corn is at its peak!"
Total Servings: 6
- 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
- 4 tablespoons room temperature unsalted butter
- 1/2 teaspoon salt
- Preheat the oven to 350F.
- Beat the eggs in a 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.