Condensed milk cornbread has a delicious moist crumb and just the right amount of sweetness. It has a slightly dense texture and great cornbread flavor.

Piece of condensed milk cornbread on plate in front of pan with remaining cornbread inside.

You are going to love this recipe for homemade cornbread with sweetened condensed milk. It is just a little bit sweet with perfect cornbread texture.

It is great served with some butter and honey or maple syrup. You could enjoy a slice like that for breakfast, as a snack, or even a simple dessert.

This cornbread is also great served alongside a bowl or soup or stew. I just love cornbread with a bowl of ham and beans.

Spatula lifting piece of thick yellow condensed milk cornbread out of a 9x13-inch pan.

Piece of condensed milk cornbread topped with pat of butter and drizzle of honey.

It is also wonderful with a bowl of chili or some bean soup with smoked sausage. I don’t know what it is about recipes with beans that make me want cornbread, but it is the two go together wonderfully in my book.

Of course, cornbread is also great with BBQ. There really isn’t much that it doesn’t go with.

Why Use Sweetened Condensed Milk In Cornbread?

It adds that touch of sweetness that makes cornbread delicious. Instead of adding sugar or honey to the batter, the sweetened condensed milk adds just the right amount of sweet without having to measure anything extra.

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Large mixing bowl with slightly lumpy cornbread batter, ready to go in greased pan to bake.

The texture also benefits from the condensed milk. The crumb stays nice and moist and slightly more dense than my normal homemade cornbread recipe.

This recipe gives you those crisp edges that are so good on cornbread with a tender crumb inside. It is good enough to just grab a piece out of the pan and ~~inhale~~, ahem- enjoy it.

Additions and Substitutions

There are so many ways to make cornbread your own. Depending on how you serve it, there are quite a few different ways you could dress it up.

If you have buttermilk, use it in place of the milk. It will add a nice tang to the recipe.

For even more corn flavor and more texture, add a can of drained corn to the mix.

Slice of condensed milk cornbread topped with pat of butter.

Bite of condensed milk cornbread on fork, ready to eat.

To enhance the sweet in the recipe, add a couple of teaspoons of vanilla. Or sprinkle a little sugar over the cornbread before you bake it.

If the savory flavors are more your thing, stir in a little cheese. Or add chilies or chopped bacon to the mix. (Then you are working towards the flavors of loaded cornbread.)

Pretty much anything you would like to add to your normal cornbread recipe can go in here, too. If you stumble across a new favorite, you’ll have to let me know about it!

Hand holding thick piece of cornbread with condensed milk in the batter showing the dense moist crumb inside.

4.50 from 2 ratings

Condensed Milk Cornbread

Author: Carlee

Servings: Servings

Condensed milk cornbread has a delicious moist crumb and just the right amount of sweetness. It has a slightly dense texture and great cornbread flavor.

Prep: 7

Cook: 30

Total: 37

Ingredients

Makes: 9 x 13inch rectangle, 2inch height

Instructions

Preheat oven to 375℉ and grease a 9×13-inch pan.
In a large mixing bowl, stir together the 2 cups all-purpose flour, 1½ cups cornmeal, 2 teaspoons baking powder, and ½ teaspoon salt.
In a separate bowl, stir together the ½ cup butter, 14 ounces sweetened condensed milk, 1¼ cups milk, and 3 large eggs.
Stir the wet ingredients into the dry ingredients until just combined. Spread batter in prepared pan.
Bake for 25-30 minutes or until the edges are golden the top is just starting to crack.
Cool, slice, and serve.