Condensed Milk Cornbread Recipe

Introduction

This Condensed Milk Cornbread offers a moist, sweet twist on the classic Southern staple. Using sweetened condensed milk adds richness and a tender crumb, making it perfect for breakfasts, snacks, or alongside your favorite meals.

Ingredients

• 2 cups (240 g / 8.5 oz) all-purpose flour
• 1 1/2 cups (240 g / 8.5 oz) yellow cornmeal
• 2 tsp baking powder
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 1/4 cups (300 ml / 10 fl oz) milk (any kind)
• 1/2 cup (1 stick / 115 g / 4 oz) salted butter, melted and cooled (or unsalted butter + 1/2 tsp salt)
• 3 eggs
• 2 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F (190°C / gas mark 5). Line a 9 x 13-inch (23 x 33 cm) baking dish with parchment paper or grease it well with non-stick cooking spray.
2. Step 2: In a large bowl, whisk together the cornmeal, all-purpose flour, and baking powder until evenly combined.
3. Step 3: In a separate bowl or measuring jug, mix the sweetened condensed milk, milk, melted butter, eggs, and vanilla extract until thoroughly blended.
4. Step 4: Make a well in the dry ingredients and pour in the liquid mixture. Gently stir until combined and no streaks of flour remain, being careful not to overmix. You can fold in optional mix-ins like corn kernels here if you like.
5. Step 5: Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, until the top is golden and cracking, and a toothpick inserted into the center comes out clean.
6. Step 6: Let the cornbread cool in the pan for 10 minutes, then lift it out using the parchment paper and cut into squares.
7. Step 7: Serve warm, optionally dusted with powdered sugar. Enjoy your sweet and tender cornbread!

Tips & Variations

• For a savory version, omit the vanilla extract and add 1/2 cup shredded cheddar cheese and chopped jalapeños.
• Use buttermilk instead of regular milk for a tangier flavor and a slightly lighter texture.
• Do not overmix the batter; this keeps the cornbread tender and prevents it from becoming tough.
• Adding whole corn kernels to the batter adds extra texture and sweetness.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave or warm them in a preheated oven at 350°F (175°C) for 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use self-rising flour instead of all-purpose flour?

It’s best to use all-purpose flour and baking powder as stated because self-rising flour already contains leavening agents and salt, which could alter the texture and flavor of the cornbread.

Can I freeze this cornbread?

Yes, you can freeze the cornbread after it has completely cooled. Wrap it tightly in plastic wrap and then foil, or place it in an airtight freezer bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Condensed Milk Cornbread Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This Condensed Milk Cornbread is a moist and sweet twist on classic cornbread, made with sweetened condensed milk, yellow cornmeal, and all-purpose flour. Baked until golden with a slightly crackled top, it offers a tender crumb and a rich flavor, perfect as a delicious side or a comforting snack.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 to 35 minutes
• Total Time: 40 to 45 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups / 240 g / 8.5 oz all-purpose flour
• 1 1/2 cups / 240 g / 8.5 oz yellow cornmeal
• 2 tsp baking powder

Wet Ingredients

• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 1/4 cups / 300 ml / 10 fl oz milk (any kind)
• 1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted and cooled (or unsalted butter + 1/2 tsp salt)
• 3 eggs
• 2 tsp vanilla extract

Instructions

1. Preheat oven. Preheat your oven to 375°F / 190°C / gas mark 5. Prepare a 9 in x 13 in / 23 cm x 33 cm baking dish by lining it with parchment paper or greasing it well with non-stick cooking spray.
2. Combine dry ingredients. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, and baking powder until evenly mixed.
3. Mix liquid ingredients. In a separate bowl or measuring jug, thoroughly blend the sweetened condensed milk, milk, melted and cooled butter, eggs, and vanilla extract until smooth.
4. Create batter. Make a well in the center of the dry ingredients and pour in the liquid mixture. Gently stir until combined and no dry flour streaks remain. Avoid overmixing to keep the cornbread tender. Optionally, fold in any add-ins like corn kernels now.
5. Bake cornbread. Pour the batter into the prepared baking dish and spread evenly. Bake for 30 to 35 minutes until the top is golden and cracks appear. Test doneness by inserting a toothpick into the center; it should come out clean.
6. Cool and slice. Allow the cornbread to cool in the pan for 10 minutes before lifting it out with the parchment paper. Cut into squares for serving.
7. Serve. Dust with powdered sugar if desired and serve warm for the best taste. Enjoy this sweet and moist cornbread as a comforting treat or side dish.

Notes

• Ensure the melted butter is cooled before mixing to avoid cooking the eggs prematurely.
• Do not overmix the batter, as it can make the cornbread dense.
• You can add whole corn kernels or chopped jalapeños for texture and flavor variations.
• Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat gently in a microwave or oven before serving.

Keywords: Condensed Milk Cornbread, sweet cornbread, moist cornbread, southern cornbread recipe, easy cornbread, baked cornbread