Condensed Milk Cornbread

Made with sweetened condensed milk, vanilla, and butter, this condensed milk cornbread is moist, hearty, and flavor-packed. It’s the perfect addition to warm soup and chili, and makes a tasty side dish for your holiday dinner.

Cornbread with sweetened condensed milk

Nothing beats a warm, buttery slice of homemade cornbread! It goes with just about anything, and it’s one of my favorite bread sides for soups, chilis, and stews. I mean, who doesn’t love warm and tender cornbread with their meal?

This cornbread recipe with condensed milk puts a unique twist on traditional cornbread. It’s moist and soft on the inside, slightly crispy on the outside, and downright delicious throughout.

The aroma is just phenomenal! Condensed milk cornbread tastes rich and moist with subtle hints of vanilla and milky sweetness. It’s a great recipe for those who like mildly sweet cornbread that has that signature corn flavor but isn’t overly cloying.

For more ideas, try our evaporated milk cornbread and Bisquick cornbread.

Reasons to love cornbread with sweetened condensed milk

• Great sweetness + moisture: This cornbread is wonderfully moist and tender. Condensed milk adds great richness, sweetness, and moisture.
• Homemade: Skip the boxed cornbread mix! Condensed milk cornbread is made from scratch and uses only basic baking ingredients.
• Make-ahead: Cornbread with condensed milk is a fantastic make-ahead recipe for your holiday dinners! You can refrigerate it for a couple of days or freeze it for a few months.
• Versatile: Enjoy cornbread instead of dinner rolls with just about any meal. It’s delicious served alongside chicken soup, beef stew, mac and cheese, and on the holiday dinner table.

Ingredients

Lucky for you, condensed milk cornbread is super simple and requires only a handful of ingredients. But don’t let the short ingredients list fool you – it packs plenty of tasty flavors! Refer to the recipe card at the end of the post for exact measurements.

• All-purpose flour serves as the base of this cornbread recipe and creates the spongy, cake-like texture.
• Cornmeal is made of dried, ground corn. It gives the cornbread its signature corn-filled flavor, crumbly texture, and beautiful yellow hue.
• Sweetened condensed milk is a canned milk that has been thickened and sweetened with sugar. It moistens the cornbread and provides a lovely sweetness and richness.
• Milk: Aside from condensed milk, regular milk aids in making the cornbread moist and tender. Any kind of milk will work; I like to use whole or 2% milk.
• Eggs are the binder that holds the batter together. Make sure the eggs are at room temperature and beat them well before adding them to the rest of the ingredients.
• Butter: Melted, cooled butter provides maximum moisture. I recommend salted butter, but you can also use unsalted butter and add some salt.
• Baking powder: The leavening agent makes the cornbread rise and ensures a soft texture.
• Vanilla extract adds depth of flavor and compliments the corn and milky aromas so well.

How to make cornbread with condensed milk

Trust me when I say this will be one of the best cornbread recipes you will ever eat! It’s just so good! Check out the steps below to make cornbread with sweetened condensed milk.

#1: Prep work

• Preheat oven. Preheat your oven to 375°F / 190°C / gas mark 5.
• Prepare baking pan. Line a 9 in x 13 in / 23 cm x 33 cm baking dish with parchment (baking) paper. Alternately, grease well with non-stick cooking spray.

#2: Mix batter

• Combine dry ingredients. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, and baking powder.
• Mix liquid ingredients. In a separate mixing bowl or measuring jug, mix the condensed milk, milk, melted, cooled butter, eggs, and vanilla extract until thoroughly blended.
• Create batter. Make a well in the dry ingredients and pour in the egg-milk mixture. Gently stir until everything is combined and you no longer see streaks of flour. Try not to overmix. At this point, you can gently fold any mix-ins (e.g., corn kernels) into the batter.

#3: Bake + serve

• Bake cornbread. Pour the cornbread batter into the lined baking dish. Bake for 25 to 30 minutes until the top looks golden and cracks start to appear. The cornbread is ready when a toothpick inserted in the center of the loaf comes out clean.
• Cool + slice. Let the cornbread cool in the pan for 10 minutes, then lift it out and cut it into squares.
• Serve. If desired, dust the cornbread with powdered sugar and serve warm. Enjoy!

Tips & tricks for the best condensed milk cornbread

Here are a few helpful tips to help your condensed milk cornbread turn out just right. Your family will love it!

• Equal parts flour and cornmeal: Using equal parts of both dry ingredients is the secret to the best cornbread. Don’t scoop them with a measuring cup. Instead, spoon the flours into your measuring cup and then level it flat with the back of a knife.
• Avoid overmixing: Do not overmix the batter when incorporating the cornmeal and flour. This could cause the gluten to overdevelop, resulting in tough, dense cornbread.
• Watch the baking time: Keep an eye on the oven while your cornbread bakes. It takes about 30 minutes, but every oven bakes differently, so the baking time might vary. The bread is ready when the edges are slightly browned, and a skewer/toothpick comes out clean.

Cornbread mix-ins

This easy cornbread recipe is a wonderful blank canvas that you can customize with different add-ins and ingredients substitutions.

• Sweeter: As written, the bread features a mild sweetness. If you like it sweeter, simply add 1/4 cup to 1/2 cup granulated sugar.
• Buttermilk: Instead of regular milk, swap in buttermilk for a slightly tangy aroma.
• Vegetable oil: While I like the taste of butter, you can also use vegetable oil. It will make the bread incredibly moist.
• Spicy: If you want a spicy cornbread, add 3 to 4 chopped jalapenos or green chilies.
• Cheddar: Add 1 1/2 cups shredded sharp cheddar cheese to make cheesy sweet Mexican cornbread.
• Corn kernels: For a deliciously corny cornbread, add 1 to 2 cups of fresh, canned, or frozen corn kernels. You could also add a can of creamed corn.
• Berries: For a fruity twist, fold in 1 cup fresh blueberries.
• Bacon: Crumble crispy bacon into the batter and replace all or parts of the butter with bacon drippings for an extra decadent cornbread.

Serving suggestions

Aside from being a delicious snack, cornbread with condensed milk is a great side dish for almost any meal. Try it with:

• Butter + honey: For a simple yet satisfying snack, slather your cornbread with butter and honey or a drizzle of maple syrup. You can also try jam, jelly, or other spreads.
• Chilis, soups, and stews: Cornbread is excellent for dipping into all kinds of soup and chili. A bowl of hot chili and a square of cornbread is so comforting on a cold day.
• Protein: From ham to bacon to sausages to chicken and BBQ, condensed milk cornbread goes well with any meat entrée.
• Thanksgiving: Roasted turkey would be incomplete without cornbread. It also goes well with other Thanksgiving sides like mashed potatoes and green beans.

Storage instructions

If you’re lucky enough to have leftovers, read through these tips to keep your cornbread fresh and good-tasting!

• Room temperature: Store the cornbread in an airtight container on the counter for up to 3 days.
• Fridge: The quick bread will last for 5 to 7 days in the refrigerator. Be sure to seal it well so it doesn’t dry out.
• Freezer: Condensed milk cornbread freezes beautifully! Wrap slices of cornbread in plastic wrap, then place in a freezer bag or freezer-safe container. Freeze for 3 to 4 months. Thaw in the fridge before serving.
• Reheat: Place a square on a microwave-friendly plate and warm in the microwave for 20 to 30 seconds, or until warmed through.