If you have a soft spot for cornbread that stays moist, rich, and just a little bit indulgent, then I have to share this Creamy Cornbread Squares Recipe with you. Each square bursts with the sweet, tender goodness of corn combined with the smooth creaminess brought by sweetened and evaporated milks. It’s a total game-changer for anyone who thinks cornbread has to be dry or crumbly. Whether you’re serving it for a cozy family dinner or bringing something special to a potluck, these squares deliver that perfect balance of comforting texture and irresistible flavor every single time.
Ingredients You’ll Need
Getting a creamy, dreamy texture in cornbread doesn’t have to be complicated. The ingredients here are simple but carefully chosen to complement each other and create something truly special. From the sweetness of the corn kernels to the richness of butter and the fluffiness from baking powder, each item plays a vital role in crafting this luscious dish.
- 15 ounces corn kernels (drained): Fresh bursts of natural sweetness and texture, perfectly balancing the creamy elements.
- 14 ounces sweetened condensed milk: Adds a velvety sweetness that keeps the cornbread moist and tender.
- 12 ounces evaporated milk: Brings richness without making the batter too heavy, perfect for that smooth texture.
- 1 teaspoon pure vanilla extract: A subtle hint of warmth and depth that elevates the sweet flavors.
- 14 tablespoons unsalted butter (room temperature): Essential for moistness, flavor, and that melt-in-your-mouth feel.
- 2 large eggs (room temperature): Bind everything together while adding fluffiness and structure.
- 2 cups all-purpose flour: Provides the sturdy base for the cornbread without weighing it down.
- 1 cup cornmeal: The star ingredient that brings the classic cornbread texture and corn flavor.
- 2 teaspoons baking powder: Ensures your squares rise beautifully and stay light.
- ½ teaspoon kosher salt: Balances sweetness and enhances all the other flavors.
How to Make Creamy Cornbread Squares Recipe
Step 1: Prepare Your Oven and Pan
The first step to success is preheating your oven to 350°F so it’s perfectly hot when your batter is ready. Line a 9×13-inch baking pan with parchment paper, which makes removing your creamy cornbread squares a breeze and keeps their edges nice and neat.
Step 2: Blend the Creamy Corn Mixture
Pop the corn kernels, sweetened condensed milk, evaporated milk, and vanilla extract into a blender and whir it until silky smooth. This blending step ensures every bite is luxuriously creamy and packed with that fresh corn flavor, making these squares uniquely moist.
Step 3: Cream the Butter
In a large mixing bowl, whip your room-temperature butter with a hand mixer until it’s soft, fluffy, and pale. This step is crucial because the air you incorporate here helps give the cornbread a light, tender crumb that will have you reaching for another square in no time.
Step 4: Combine Eggs and Corn Mixture
Add your eggs to that fluffy butter and mix them in until well combined. Then pour in the smooth corn blend and mix again. This is where the magic begins—combining these wet ingredients creates a luscious batter that’s full of flavor and moisture.
Step 5: Add the Dry Ingredients
Gently fold in the flour, cornmeal, baking powder, and kosher salt using a spatula. Stir just until everything is combined—overmixing can make the texture tough, and you want these squares to be soft and creamy with a bit of a tender crumb.
Step 6: Bake the Batter
Pour your creamy batter into the prepared pan and slide it into the oven. Bake for 40 to 45 minutes. You’ll know it’s ready when the edges turn lightly golden and a toothpick inserted in the center comes out clean. The warm aroma filling your kitchen at this point is simply irresistible.
Step 7: Cool and Cut into Squares
Patience pays off here—allow the cornbread to cool before slicing. Once set, cut into 24 generous squares that hold their creamy texture perfectly, making each bite delightful and mess-free.
How to Serve Creamy Cornbread Squares Recipe
Garnishes
While they are delicious on their own, adding a pat of butter or a drizzle of honey can take your creamy cornbread squares to another level. Fresh herbs like chopped chives or a sprinkle of smoked paprika can add a flavorful and colorful finish—perfect for a casual meal or when entertaining guests.
Side Dishes
These cornbread squares are incredibly versatile. They pair beautifully with spicy chili, rich stews, or even a fresh salad. Their creamy texture perfectly balances bold flavors and makes for a comforting accompaniment to any Southern-inspired meal or weeknight dinner.
Creative Ways to Present
Try serving your cornbread squares layered with toppings like shredded cheese, jalapeños, or even a spoonful of your favorite salsa for a fun twist. You can also cube leftovers and toss them in a salad or use them as croutons to add crunch and creaminess all in one bite.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover creamy cornbread squares tightly in plastic wrap or store them in an airtight container. They keep well in the refrigerator for up to 4 days, retaining their moistness and flavor so you can enjoy them later without sacrificing quality.
Freezing
If you want to keep these tasty squares longer, they freeze wonderfully. Place individual squares on a baking sheet to freeze until firm, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months, making them an easy grab-and-go treat anytime.
Reheating
For the best texture, gently reheat squares in the oven at 350°F for about 10-15 minutes or until warmed through. Microwaving works too for a quick fix, but reheating in the oven helps keep that signature creamy, tender texture just right.
FAQs
Can I use fresh corn instead of canned corn kernels?
Absolutely! Fresh corn adds a lovely natural sweetness and slight crunch. Just make sure to cook and cool the corn before blending for the best results in your creamy cornbread squares recipe.
Is it necessary to use both sweetened condensed milk and evaporated milk?
Yes, using both adds layers of richness and sweetness that are key to the creamy consistency of this recipe. Sweetened condensed milk provides sweetness, while evaporated milk gives creaminess without making the batter too sugary.
Can I substitute the all-purpose flour for a gluten-free option?
You can, but be sure to use a gluten-free blend suitable for baking. The texture might vary slightly, but the cornbread squares should still be creamy and delicious with the right flour swap.
What’s the best way to cut the squares evenly?
Let the cornbread cool completely before slicing. Use a sharp knife and, for extra clean cuts, wipe the blade between each cut. This helps keep the squares perfect and prevents crumbling.
How can I make the Cornbread Squares less sweet?
You can reduce the sweetened condensed milk slightly or skip drizzling honey when serving. The natural sweetness from corn will still shine, giving you a deliciously creamy but less sweet option.
Final Thoughts
This Creamy Cornbread Squares Recipe has become my go-to for those moments when I want something cozy, rich, and utterly satisfying. It’s straightforward enough to whip up on a busy day but impressive enough to make any meal feel special. I truly hope you enjoy the comforting creaminess and sweet, tender flavor just as much as I do. Give it a try—you might just find your new favorite way to enjoy cornbread!
Print
Creamy Cornbread Squares Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 24 squares
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Cornbread recipe combines the sweetness of corn kernels, condensed and evaporated milk, and a hint of vanilla, resulting in a smooth, tender texture. Perfectly golden and slightly sweet, this cornbread makes a delicious side for any meal or a tasty snack on its own.
Ingredients
Wet Ingredients
- 15 ounces corn kernels, drained (1 can)
- 14 ounces sweetened condensed milk (1 can)
- 12 ounces evaporated milk (1 can)
- 1 teaspoon pure vanilla extract
- 14 tablespoons unsalted butter, room temperature (1¾ sticks)
- 2 large eggs, room temperature
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking. Set the pan aside while you prepare the batter.
- Blend Corn Mixture: In a blender, combine the drained corn kernels, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until the mixture is completely smooth, ensuring a creamy base for the cornbread.
- Cream Butter: In a large bowl, use a hand mixer to cream the unsalted butter until it becomes soft and fluffy. This step helps incorporate air and ensures a tender crumb.
- Add Eggs and Corn Mixture: Beat the eggs into the creamed butter until well combined. Then, mix in the smooth corn mixture gradually, blending until the batter is uniform and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and kosher salt. Gently fold these dry ingredients into the wet mixture using a spatula, stirring just until combined to avoid overmixing.
- Bake: Pour the batter evenly into the prepared baking pan. Place it in the preheated oven and bake for 40 to 45 minutes. The cornbread is done when the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool completely in the pan. Once cooled, cut into 24 squares and serve as a delightful side or snack.
Notes
- For best results, use room temperature eggs and butter; this helps them mix more evenly into the batter.
- Ensure not to overmix after adding the dry ingredients to maintain a tender cornbread texture.
- If you prefer a less sweet cornbread, consider reducing the amount of sweetened condensed milk slightly.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can warm leftover cornbread in the oven or microwave before serving for a freshly baked taste.
