Authentic Mexican Corn Bread

Ingredients

• 1 (14 ounce) can sweetened condensed milk (such as La Lechera)
• 1/2 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
• 1/2 cup butter, melted
• 2 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon salt

Directions

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.