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Ingredients

1 (14 ounce) can sweetened condensed milk (such as La Lechera®) ½ 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 ½ cup butter, melted 2 ½ cups cornmeal ½ cup all-purpose flour 1 tablespoon baking soda 1 teaspoon salt

Nutrition Info

448.4 calories carbohydrate: 73.8 g cholesterol: 108.9 mg fat: 14 g fiber: 3.1 g protein: 10.5 g saturatedFat: 7.5 g servingSize: - sodium: 941.3 mg sugar: 30.3 g transFat: : - unsaturatedFat: : -

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.

1 pan of corn bread

Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.