Authentic Sweet Mexican Corn Bread

• 14 ounces condensed milk, sweetened (1 can)
• 1/2 cup white sugar (optional)
• 5 large eggs
• 2 teaspoons vanilla extract
• 30 ounces whole kernel corn, drained and rinsed (2 -15 oz can)
• 15 ounces cream-style corn (1can)
• 1/2 cup butter, melted
• 2 1/2 cups cornmeal
• 1/2 cup flour
• 1 tablespoon baking soda
• 1 teaspoon salt

1. Preheat oven to 350 degrees F.
2. Grease and flour a 2-quart baking dish.
3. Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl.
4. Stir in whole kernel corn, cream-style corn, and butter.
5. Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
6. Pour batter into the prepared baking dish.
7. Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes.
8. Serve warm with soft butter and listen to the ohhhs of joy.

condensed milk, white sugar, eggs, vanilla, kernel corn, corn, butter, cornmeal, flour, baking soda, salt

Taken from www.food.com/recipe/authentic-sweet-mexican-corn-bread-482218 (may not work)