Sweet Potato and Courgette Corn Bread (Pan de boniato, calabacín y maíz Amarillo) - Kosher.com

Ingredients

• 25 x 15 x 6-centimeter/9 x 6 x 5-and-1/2-inch baking tin/pan, greased with butter and dusted with a thin layer of flour
• 250 grams/9 ounces sweet potato, peeled and sliced into rounds
• 250 grams/9 ounces courgettes/zucchini, partly peeled with a little skin left on
• 350 milliliters/1 and 1/2 cups full-fat/whole milk
• 1 tablespoon salted butter
• 30 grams/2 tablespoons granulated white sugar
• 1 teaspoon cornflour/cornstarch, such as Gefen, dissolved in water to make a paste
• 2 tablespoons double/heavy cream
• 200 grams/7 ounces yellow maize flour (precooked)
• 3 large/US extra-large eggs, separated, plus an extra egg, for glazing