Authentic Mexican Corn Bread - cooking recipe

Ingredients

1 (14 ounce) can sweetened condensed milk (such as La Lechera(R))
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

Preparation

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.