Sweet and moist Mexican corn bread. This is how it’s made in Mexican homes and served as an appetizer or dessert.
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 2-quart baking dish.
Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
Pour batter into the prepared baking dish.
Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.
Per Serving: 448 calories; protein 10.5g; carbohydrates 73.8g; fat 14g; cholesterol 108.9mg; sodium 941.3mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.