There is nothing tastier than a delicious homemade corn bread; this Mexican recipe is very easy to make, and we assure you it will turn out delicious. Perfect for taking as dessert to a meal or for sharing with your family.
Place the sugar with the corn, milk, and banana in a blender and blend. Set aside.
Cream the butter, add the condensed milk and mix, incorporate San Juan® Egg Whites, the preparation of the ground corn kernels, and finally gradually incorporate the flour previously mixed with the baking powder.
Place in the desired mold with liners, fill ¾ of the mixture, and bake for about 30 minutes or until a knife inserted comes out clean and lightly browned. Let cool.
Unmold and decorate with chocolate cream, blueberries, figs, and a melon sprout, finally serve with rompope.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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