Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::12
Yield::1 pan cornbread
Ingredients
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1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar (Optional)
5 large eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-style corn
½ cup butter, melted
2 ½ cups cornmeal
½ cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. 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.