Sweet Corn Bread

Name: Sweet Corn Bread
Total time: 5100 s
Yield: Serves 16 servings
Ingredients: 2 cups all-purpose flour (about 250 grams); 15 ears fresh, tender corn, kernels only; 1 can sweetened condensed milk (such as Nestlé, 14 oz/397 grams); 1 cup evaporated milk (about 250 ml); 1 teaspoon baking powder (such as Royal); 1 cup unsalted butter (about 250 grams); 2 pie pans; 10 large eggs

Mauricio Montaño @gastronomiamont

This recipe has been passed down through three generations in my family, with each generation making their own improvements.

Mauricio Montaño @gastronomiamont

This recipe has been passed down through three generations in my family, with each generation making their own improvements.

Saved

Ingredients

1 hour 25 minutes

Serves 16 servings

2 cupsall-purpose flour (about 250 grams)
15 earsfresh, tender corn, kernels only
1 cansweetened condensed milk (such as Nestlé, 14 oz/397 grams)
1 cupevaporated milk (about 250 ml)
1 teaspoonbaking powder (such as Royal)
1 cupunsalted butter (about 250 grams)
2pie pans
10large eggs

Saved

Steps

1 hour 25 minutes

1

In a blender, combine the flour, corn kernels, sweetened condensed milk, evaporated milk, baking powder, butter, and eggs. Do not add all the evaporated milk at once.
2

Use just enough evaporated milk to help blend the corn kernels until the mixture is smooth but still thick.
3

Preheat the oven to 350°F (180°C) about 5 minutes before baking.
4

Grease the pie pans with butter and dust with flour so the corn bread will release easily after cooling.
5

Once the pans are ready and the batter is poured in, bake for 45 minutes to 1 hour. Check at 45 minutes to see if it’s cooked through and golden brown. Remove from the oven and let cool.
6

Tip for removing from the pan: Once cooled, hold the pan with both hands and gently tap it upward to loosen the bread. After removing, place the bread upside down on a plate to cut without breaking.