Ingredients
12
12 servings
- •1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
- •0.5 cup white sugar
- •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
- •0.5 cup butter, melted
- •2.5 cups cornmeal
- •0.5 cup all-purpose flour
- •1 tablespoon baking soda
- •1 teaspoon salt
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 448
- Carbohydrate: 74g
- Fat: 14g
- Fiber: 3g
- Protein: 11g
- Sugar: 30g
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