Mexican Cornbread

 Ingredients 

• 3 cups fresh corn kernels
• 1 14-ounce can sweetened condensed milk
• 3 eggs
• 2 teaspoons baking powder
• 6 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, room temperature
• ¹/₂ teaspoon salt

Directions

1. Preheat the oven to 350° F.
2. 
   
3. Beat the eggs in a small bowl and set aside.
4. 
   
5. Add the corn kernels, milk, butter and vanilla extract to a blender or food processor, and purée until mostly smooth. If you like the presentation of whole kernels, set aside about 1/4 cup before puréeing.
6. 
   
7. Once the mixture is mostly smooth, add the eggs and pulse 5 or 6 times. Add the rest of the ingredients, and purée until well-incorporated. Fold in the reserved corn kernels (if using).
8. 
   
9. Butter a 9 x 13 pan, pour in the batter, and bake for about 40 minutes, or until golden brown.
10. Remove the pan de elote from the oven, and allow to cool in the pan for at least 20 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

From Lee Duberman