Authentic Mexican Corn Bread

1 (14 ounce) can sweetened condensed milk (such as La Lechera®)

½ cup white sugar

5 large eggs

2 teaspoons vanilla extract

2 (15.25 ounce) cans whole kernel corn, drained and rinsed

1 (15 ounce) can cream-style corn

½ cup butter, melted

2 ½ cups cornmeal

½ cup all-purpose flour

1 tablespoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 2-quart baking dish.

Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.

Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.

Pour batter into the prepared baking dish.

Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.