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
Scale
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.
