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Alejandra

Alejandra Cota

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Cornbread with Mexican Gloria Candy

15 mins
35 mins
Low
116
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Prepare this delicious and fluffy Cornbread with Mexican Gloria candy, which makes a fusion with two typical Mexican ingredients that surely will enchant your family or your guests. For this Cornbread recipe it is important that halfway through cooking, you turn the bread 180° so that the baking is perfect and even.
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Ingredients

8 portions
  • 4 corn, white, shelled
  • 3/4 cups milk
  • 4 eggs
  • 1 cup butter, melted, 180g
  • 1 cup condensed milk, 384 g
  • 1 cup flour
  • 1 tablespoon baking soda
  • 1 tablespoon powdered sugar
  • 1/2 cups whipping cream, for the sauce
  • 5 glories, for the sauce
  • enough corn kernels, yellow, to decorate

Preparation

Blend corn kernels with milk.
In a bowl, beat eggs with butter and condensed milk with a balloon whisk. Add corn mixture and powders, beat until integrated.
Pour the mixture into a mold or cast iron pan previously greased and floured.
Prepare your grill at 180°C. Cook corn bread 30 minutes over indirect heat or until done. Remove and cool.
For the sauce, heat the whipping cream and add the candy one by one, moving constantly until integrating. Remove.
Serve the cornbread with the sauce and decorate with yellow corn kernels.

PRESENTATION

Serve with yellow corn sauce and grains.

TIPS

It is important that at half of the cooking time, you give a 180° turn to the cornbread, so that the cooking is even.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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