A version of the classic Mexican corn bread recipe, only the recipe is modified to make it much easier to cook, and so you can enjoy it faster.
Learn more about MONICA SANCHEZ
Ingredients6 portions
Preparation
All the ingredients are liquefied until they are integrated and the corn kernels are reduced.
Place in previously greased and floured mold.
Bake approximately 45 minutes at 180 degrees centigrade.
Important: Preheat the oven to 180 degrees.
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