This rich and fluffy corn bread is perfect to enjoy as a dessert. You can pair it with a bit of rompope or enjoy it alone with a glass of milk or hot coffee. Give it a try; you will love it.
Beat the butter with the eggs, one by one, without stopping to beat.
Remove the kernels from the corn and blend with the can of condensed milk, gradually adding the grains and integrating the evaporated milk.
Incorporate into the previous mixture without stopping to beat.
Add the flour and baking powder.
Bake at 150ºC for 40 to 60 minutes (insert a toothpick and it’s ready when it comes out clean)
Cool and sprinkle with sugar and cinnamon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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