Print

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/condensed-milk-cornbread-recipe/