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 bowl.
Add an envelope of vanilla atole Maizena® brand and mix.
Let 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 husked corn, eggs, butter, Maizena® Brand Cornstarch and condensed milk.
Empty the mixture into the mold and bake at 180 ° for 20 minutes or until cooked.
Allow to cool a little, when it is warm, unmold.
Garnish with sprinkled powdered sugar.
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