Condensed Milk Cornbread

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

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 Time7

Cook Time30

Total Time37

Servings: Servings

Author: Carlee

Ingredients

2 cups all-purpose flour
1½ cups cornmeal
2 teaspoons baking powder
½ teaspoon salt
½ cup butter melted
14 ounces sweetened condensed milk
1¼ cups milk
3 large eggs

Makes: 9 x 13inch rectangle, 2inch height

Instructions

Preheat oven to 375℉ and grease a 9x13-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.

Notes

Store fresh cornbread in an airtight container at room temperature for up to 3 days.
To freeze, wrap squares of homemade cornbread in plastic wrap. Place the wrapped cornbread into a resealable freezer bag and freeze for up to 3 months. Thaw on the countertop or warm slightly in the microwave before serving.

Nutrition

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