One day, when I was getting ready to teach a class, all the ladies started talking about a Mexican chef who had recently been there and made the best cornbread. I told them that I had been on a quest to make a really good cornbread because every recipe claims to be the best and it always turns out dry and bland. They all said, "you HAVE to try this one...it will knock your socks off".
So, one of the assistants that helped out at the school gave me a copy of the recipe, and, sure enough, they were right! It is the most moist cornbread that almost tastes like dessert but they said she told them it is authentic and is usually served with hot sauce and sour cream. I made my first batch on Christmas Eve and it disappeared in minutes...especially hot out of the oven!
So, here you go...totally easy, totally fast, totally "gluten free" and totally awesome!
5 c corn (either shucked from a cob or frozen and defrosted)
1 can condensed milk (not evaporated)
1 c cornmeal
2 tsp baking powder
1/2 tsp salt
1 c butter, melted
Preheat oven to 375 degrees. Butter a 9x13 " baking pan.
In a food processor, place corn in the bowl and process until it resembles a paste. Scrape down sides and add condensed milk. Process again; add eggs and process again. Place corn mixture into a large bowl.
In a smaller bowl, combine cornmeal, baking powder and salt; add to corn mixture and stir. Slowly add butter and combine thoroughly (the mixture will seem runny, but it will be fine). Pour mixture into prepared pan and bake on middle rack for 40-50 minutes until centre is firm to the touch. Remove from oven and enjoy!!