Fresh Corn Bread is more of a corn pudding than bread
Creamy and slightly sweet, this is an excellent summer-time side dish, or even works as a dessert with fresh fruit.
This is the first recipe that bowled me over as a child. I was visiting my aunt Mildred in Cuernavaca, Mexico and she served this for lunch. I was about 10 years old at the time and I simply could not get enough of this gorgeous dish. When asked for the recipe, I was surprised when my aunt Mildred said “Oh, you know, a little of this, a little of that…” Once I got home, it took me awhile to perfect the balance of flavors that I remembered. After many attempts, I finally got it!
In the U.S., we have sweet and juicy corn on the cob. “Sweet corn” is our golden standard during the summer months. However, in Mexico the corn served at the table is different. Starchy with less sugar and less moisture, much of the corn grown in Mexico is selectively bred for long term dry storage or for grinding into tortilla flour. Many times this is referred to as “field corn” which is never sold at U.S. supermarkets. It took me a long time to recreate flavors I remembered in this recipe. My aunt Mildred used Mexican field corn while I only have U.S. sweet corn available.
Fresh Corn Bread is Delicious Year Round!
Depending on the quality of the sweet corn you find, this recipe may be too sweet for your tastes. Or you may find that the recipe not sweet enough. No problem, you can definitely adjust the level of sweetness for your taste. You can add up to 7oz (207ml) of condensed milk if you want a sweeter fresh corn bread. Or, add only ¼ cup of condensed milk for less sweetness.
Fresh Corn Bread brings back such lovely memories of summer days in Mexico with family. Delicious in any season!Print
Fresh Corn Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
4 oz butter, softened (115g)
1 tsp. baking powder (4g)
½ cup condensed milk (118ml)
3 ears of corn, kernels cut off
Heat oven to 300°F (148°C). Butter and flour a 9” (22cm) glass pie plate. Place the butter, eggs, baking powder and condensed milk in the container of a blender or food processor. Puree well. Add the fresh corn kernels and pulse to roughly chop. Pour the batter into the prepared pie plate. Bake for one hour, or until golden brown and slightly firm.
I also had an Aunt Mildred. She was the best cook in the world. Sadly she’s been gone for a few years. I wish that I had gotten her cream corn recipe. She and my Uncle Pete also grew field corn for their stock. When I moved to Texas in the early 79’s, I was amazed how sweet all of the corn is! I’ll give your recipe a try. I know I will love it, as I do all of your recipes!
Thanks Pat! I hope you enjoy it! PS my aunt Mildred was married to my Uncle Pete! What a coincidence!