Mexican Cornbread (Pan de Elote)

Unlike American cornbread, this one has a more forward corn flavor because it uses corn kernels instead of cornmeal and has a custardy consistency. It can be served warm or cold.
Ingredients for an 8-9 inch pan:
1/2 cup Flour
1/4 cup Corn Starch (I said corn flour, sorry about that!)
1 tsp Baking Powder
1 tsp Salt
2 cups Corn
75 gr Butter (melted)
3 large Eggs
1 can of Evaporated Milk
1 can of Condensed Milk
1 tsp vanilla
Ingredients for a 12-inch pan:
1 cup Flour
1/2 cup Corn Starch (I said corn flour, sorry about that!)
2 tsp Baking Powder
1 tsp Salt
4 cups Corn
150 gr Butter (melted)
5 large Eggs
2 cans of Evaporated Milk
2 cans of Condensed Milk
1 splash vanilla

[@fiesta_de_te]

Looks deli!

[@PicaPocoKitchen]

Thank you I hope you try it!

[@catherinecunningham7126]

Your cornbread looks wonderful! 🌵

[@PicaPocoKitchen]

@@catherinecunningham7126 I have to say that it is very decadent! 😉