1 cup thick milk
2 1/4 cups chicken broth
2 pounds crushed cornmeal
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons sugar
2/3 cup evaporated milk
1 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons milk, or as needed
Preheat oven to 400 degrees F (200 degrees C).
Remove husks and slit corn husks. Select large, split corn kernels. Grind and coarsely mix corn. Drain completely, and set aside.
In a large saucepan combine the flour, milk, and salt; mix until dough is fairly smooth. Add 1 tablespoon vegetable oil; stir until all ingredients are well-combined.
On a lightly floured surface, roll the dough out to 2 inches. Cut into 1-inch squares with a fork. Alternately coat the tops of three 9-inch baking pans with vegetable oil and sprinkle with baking powder. Bake in the preheated oven 20 minutes, or until flaky.
Cool before storing in refrigerator.