Cornbread has a special place on the table, but this version brings a touch of Mexican sweetness. By adding rich, creamy dulce de leche, this treat blends comforting flavors with a hint of tradition. Perfect for breakfast, dessert, or alongside a cafecito, it’s an easy recipe that brings warmth and sweetness to any gathering.

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Preparation

1. Preheat the oven to 175°C (350°F). Grease and flour an 8-inch cake pan.Remove the corn kernels from the cobs and set aside.

2. In a blender, combine the condensed milk and corn kernels. Blend for a few seconds until it’s not completely smooth; it should retain some texture. Set aside.

3. Sift the flour, salt, and baking powder.Set aside.

4. In a large bowl, beat the butter until soft and fluffy. Add the vanilla and eggs on eat a time, mixing well after each addition.

5. Add the corn mixture to the butter mixture and combine thoroughly. Gradually add the flour in two or three parts, mixing until well incorporated. The batter will be thick and lumpy, which is normal.

6. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.Remove from the oven and let it cool.

7. Remove the cornbread from the pan, slice it, and serve with a generous drizzle of dulce de leche. Enjoy

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.