Authentic Mexican Corn Bread Best Family Recipes

Authentic Mexican Corn Bread

"Sweet and moist Mexican corn bread. This is how it is made in Mexican houses and served as an appetizer or dessert."

Ingredients :

1 (14 ounce) can sweetened condensed milk (which include La Lechera®)
half cup white sugar (elective)
five big eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-fashion corn
half of cup butter, melted
2 half of cups cornmeal
half cup all-motive flour
1 tablespoon baking soda
1 teaspoon salt

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H

Preheat oven to 350 tiers F (one hundred seventy five ranges C).
Grease and flour a 2-quart baking dish.
Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a big bowl. Stir in entire kernel corn, cream-fashion corn, and butter.
Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn aggregate.
Pour batter into the prepared baking dish.
Bake until a toothpick inserted into the middle of the cornbread comes out clean, about forty five mins. Serve heat.

Notes :

Try using a Reynolds® sluggish cooker liner on your slow cooker for easier cleanup.

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