Accompany this fluffy corn bread with a warm vanilla atole and enjoy two of the most traditional flavors of Mexico.
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Ingredients6 portions
Preparation
For the atole: Pour a little milk into a container.
Add one envelope of Maizena® brand vanilla atole and mix.
Let it boil with the rest of the milk for 5 minutes.
For the corn cake: Preheat the oven to 180 ° C, grease and flour a mold.
Blend the shelled corn, the eggs, the melted butter, the Maizena® Brand Corn Starch and the condensed milk.
Pour the mixture into the pan and bake at 180 ° C for 30 minutes or until cooked.
Let it cool down a bit and when it is warm, unmold.
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