This cake starts as a basic cornbread, but then it's given a sweet soaking in the milky caramel treat from Mexico called dulce de leche-a little alchemy that yields dessert gold. Accompany it with strongly brewed dark-roast coffee or with espresso to balance the sweetness. To save time, substitute purchased dulce de leche for the homemade version. If making your own, be sure to use whole milk or the sauce won't be rich enough.
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