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Sweet corn bread served at celebrations offers a moist, naturally sweet flavor. This vegetarian, family-friendly dish is a fresh, traditional Mexican dessert for festive gatherings.
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with a little butter to prevent sticking.
In a blender, combine fresh corn kernels, whole milk, and condensed milk; blend until mostly smooth but some texture remains.
In a mixing bowl, cream the unsalted butter until light, then beat in eggs one at a time, mixing well after each addition.
Add the corn mixture, vanilla extract, and incorporate with the creamed butter and eggs; mix thoroughly.
Sift together all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture; stir until just combined—do not overmix.
Pour the batter into the prepared baking dish; smooth the top with a spatula.
Bake on the center rack for 45–50 minutes until the top is golden and a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before slicing and serving.
