This Mexican cornbread is not to be confused with the bread of the southern states of America.  This sweet, gooey bread is often served at breakfast time, but I enjoyed it anytime of the day.  It works great alongside a little spice and heat as well.

Preparation time - 10 minutes

Cooking time - 40 minutes

Skill - easy

Serves - 6-8

Ingredients

1 ½ cup corn kernels (fresh or frozen)

200g condensed milk

2 Tbsp butter, room temperature, plus extra for greasing

2 eggs

3 Tbsp flour

1 Tbsp polenta 

1 tsp baking powder

1 tsp salt

Method

Preheat the oven 180C

Grease a 20 cm x 20cm deep sided oven dish with butter.

Add 1 cup of the corn to the bowl of a food processor, along with the condensed milk and butter and blend until almost smooth.

Add the eggs and blend lightly to combine.

Add the flour, baking powder, and salt.  Blend lightly to combine.

Mix through the remaining corn and pour into the prepared dish.

Bake for 30-40 minutes or until the bread is golden and spongy.

Cool a little before cutting.