Typical Mexican bread, to celebrate the national holidays or for tea time.
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Ingredients0 portions
Preparation
Preheat the oven to 180 degrees centigrade.
Flare the ears of corn, taking care not to cut too low of the grain.
Blend all the gradients, including the corn, until a smooth mixture is obtained.
Empty to a previously greased and floured mold; Bake 30 to 35 minutes until it is lightly browned and when you insert a toothpick it comes out clean. Remove and let cool.
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