Pan De Elote (Mexican Corn Bread)

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

1. Preheat the oven to 350u0b0 F.
2. Beat the eggs in a small, separate bowl.
3. In a blender or food processor, add the corn kernels, milk, butter and vanilla extract. Puree until mostly smooth- if you like the presentation of whole kernels, set aside about 1/4 cup of whole kernels and stir them in at the end.
4. Once the mixture is mostly smooth, add the eggs and pulse about 5 times. Then, add the rest of the ingredients and puree until everything is well incorporated.
5. In a buttered 9x13 pan, pour the mixture and bake in the oven about 40 minutes, or until golden brown.

fresh corn kernels, condensed milk, eggs, baking powder, flour, vanilla, butter, salt

Taken from food52.com/recipes/13627-pan-de-elote-mexican-corn-bread (may not work)