Sweet Corn Bread

Name: Sweet Corn Bread
Total time: 7200 s
Yield: Serves 8 servings
Ingredients: 6 cups fresh corn kernels (from about 6 ears of corn) (about 1 kg); 1 stick unsalted butter (about 1/2 cup or 113 grams); 1/2 cup all-purpose flour (about 60 grams); 3 teaspoons baking powder; 1 can sweetened condensed milk; 5 large eggs; 1 tablespoon ground cinnamon

Klaus Ambriz @cook_6441575

CDMX

Sweet Corn Bread

Klaus Ambriz @cook_6441575

Saved

Ingredients

1 1/2 hours

Serves 8 servings

6 cupsfresh corn kernels (from about 6 ears of corn) (about 1 kg)
1 stickunsalted butter (about 1/2 cup or 113 grams)
1/2 cupall-purpose flour (about 60 grams)
3 teaspoonsbaking powder
1 cansweetened condensed milk
5large eggs
1 tablespoonground cinnamon

Saved

Steps

1 1/2 hours

1

Grease a baking pan with a little butter and dust it with flour to prevent the bread from sticking.
2

In a blender, combine all the ingredients: corn kernels, flour, baking powder, sweetened condensed milk, eggs, cinnamon, and melted butter (it's best to melt the butter before adding it to the blender).
3

Pour the mixture into the prepared pan (the batter will be liquid, not thick as you might expect).
4

Preheat the oven to 350°F (180°C) for about 10 minutes.
5

Bake the pan with the mixture for about 1 1/2 hours at 350°F (180°C). Check with a toothpick—if it comes out clean, your corn bread is ready.