Every family in Mexico has its own version of this traditional soft corn bread. The classic recipe here is my favorite. Enjoy it as is, or experiment with sweet and savory versions by adding dried fruit or chopped jalapeños. Top sweeter versions with Creamed Rajas (page 188); savory versions are great with salsas. No matter how you make it, this Mexican delight is a perfect side for carne asada.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Grease a 9 x 13-inch glass baking dish with the melted butter. Using an electric mixer, beat the 12 tablespoons butter and the sugar until pale and fluffy. Add the egg yolks, one at a time, blending well after each addition. Set aside, still in the mixer bowl.
Step 3
Combine half of the corn kernels and half of the milk in a blender and puree to make a coarse creamy mixture. Transfer it to a large bowl. Repeat with the remaining corn and milk.
Step 4
Mix the flour, baking powder, and salt in a small bowl.
Step 5
Alternate adding the corn puree and the flour mixture to the butter mixture, mixing well after each addition. Transfer the mixture to a large bowl.
Step 6
Using a clean electric mixer, whip the egg whites on high speed to form stiff peaks. Gently fold the egg whites into the corn mixture. Transfer the batter to the prepared baking dish, and bake for 1 hour and 20 minutes, or until the top is golden brown and a tester inserted into the center comes out clean. Let the corn bread cool slightly. Then cut it into squares and serve warm.
