Soft, moist, and thick, evaporated milk cornbread is loaded with sweet and spicy flavors. The savory bread is made with jalapeno peppers and cheddar cheese. It’s the perfect side dish for a bowl of hot chili, soup, and BBQ.
The best cornbread with evaporated milk
If you love a spicy kick, then this evaporated milk cornbread is for you! It’s a Mexican-style cornbread because it’s filled with jalapenos and cheddar. And the texture is so moist and fluffy – you’ll love it!
This jalapeño cornbread is great to serve alongside all kinds of soups and stews. There’s nothing better than warming up with a bowl of hot chili and cornbread on a cold winter’s night!
Sides are just as important as main dishes, and this cornbread with evaporated milk doesn’t disappoint. It’s easy to throw together and ready in less than an hour.
Reasons to love evaporated milk cornbread
- Delicious flavors: This is the best cornbread with evaporated milk! It’s loaded with cheese, hints of sweetness, and jalapeno goodness.
- Great side: Jalapeño cornbread is a tasty side for nearly all southern dishes and is wonderful to enjoy with hearty soups and stews.
Seriously simple: This quick bread could not be simpler! You just dump, mix, and bake.
- Easy ingredients: The recipe isn’t just delicious. There’s a good chance you’ll find all the ingredients in your pantry.
The ingredients for evaporated milk cornbread are simple. If you have cornmeal and evaporated milk, you’re probably stocking the other things in your kitchen too. Scroll to the recipe card at the end of the post for the exact ingredient measurements.
- Cornmeal makes up the base of this cornbread. I recommend medium-grind cornmeal, but fine or coarse cornmeal will work too. Just make sure it’s 100% pure cornmeal, not a mix.
- All-purpose flour is the other main component in this easy bread recipe. For exact measurements, weigh the flour with a kitchen scale or use the spoon-and-level approach.
- Evaporated milk is richer and creamier than regular milk. The creaminess and fat content give the bread moisture and extra richness.
- Vegetable oil is crucial to keep the bread super moist. Sunflower seed oil, canola, or light-tasting olive oil can be substituted.
- Eggs help bind the other ingredients together and prevent the cornbread from being crumbly. The eggs should be at room temperature to incorporate better into the batter.
- Sugar adds a touch of sweetness that contrasts perfectly with the spicy jalapenos.
- Salt enhances the other flavors.
- Baking powder helps the cornbread puff up as it bakes and creates a fluffy texture.
- Jalapeños give this cornbread a spicy kick. Before adding them to the better, taste your jalapeños to check the spice level. You could also add serrano peppers for an even spicier bread.
- Scallions are a great addition to evaporated milk cornbread and increase the spicy flavor.
- Cheddar is optional but adds a great texture and flavor to the cornbread.
How to make evaporated milk cornbread
This cornbread recipe with evaporated milk takes less than 10 minutes to whip up! And after 30 minutes in the oven, you get flavorful and moist cornbread. It’s so delicious! Let’s put it together!
#1: Prepare for baking
- First, preheat your oven to 350°F / 180°C / gas mark 4.
- Line a 9 in x 13 in / 23 cm x 33 cm baking dish with parchment (baking) paper or grease well with butter or non-stick cooking spray.
#2: Whisk dry ingredients
- Add the cornmeal, all-purpose flour, sugar, salt, and baking powder to a large mixing bowl. Stir with a wire whisk until well combined.
#3: Combine wet ingredients
- In a separate bowl, whisk together the evaporated milk, eggs, and vegetable oil until perfectly incorporated.
#4: Mix cornbread batter
- Next, pour the liquid mixture into the bowl of the dry ingredients. Stir just until a batter forms and no clumps or streaks of flour remain. Don’t overmix.
#5: Fold in mix-ins
- Using a spatula, gently and evenly fold in the diced jalapenos, scallions, and cheddar cheese. Optionally, reserve some of the jalapeños and scallions for sprinkling on top.
#6: Bake cornbread
- Pour the batter into the prepared baking pan and spread out evenly. Sprinkle with the reserved scallions and jalapeños.
- Bake in the preheated oven for 30 to 35 minutes, until the top begins to crack and the center no longer jiggles when you shake the pan.
- To check doneness, insert a toothpick in the center of the bread. The bread is ready and can be removed from the oven if it comes out clean.
#7: Slice + serve
- Allow the cornbread to cool for 10 minutes. Then cut into individual slices and serve warm. You can enjoy your evaporated milk cornbread with a knob of butter and a drizzle of honey.
Tips for the best cornbread
Making cornbread with evaporated milk is pretty straightforward. I have a few helpful tips and tricks that will make yours turn out absolutely perfect!
- Medium grit: Medium grind cornmeal will create the best texture.
- Dice it small: Dice the scallions and jalapeños small so you get some in every bite.
- Wear gloves: If you react sensitive to heat, consider wearing gloves when handling and dicing the jalapeños. This Kitchn article explains how to cut jalapeños the right way.
- Adjust the spiciness: Create mild cornbread by seeding the jalapeños before adding them to the batter. But if you like it super spicy, leave the seeds in when you dice them up.
- Adjust the sweetness: If you’d like your cornbread less sweet or watch your sugar intake, only use 1/4 cup sugar or omit the sugar completely.
- Avoid overmixing: Mix the batter only until it just comes together and you no longer see clumps of dry ingredients. If the batter is mixed for too long, the cornbread won’t get a fluffy rise, but will become dense and chewy.
- Check doneness: Evaporated milk cornbread is done baking when the top begins to crack, and the edges are slightly browned. The center shouldn’t jiggle when you shake the baking pan, and a toothpick/skewer should come out clean (without liquid batter).
Variations & substitutions
Evaporated milk cornbread is a delicious and versatile dish. Here are some customizations and substitutions you can try to make this recipe your own.
- Butter: For a buttery aroma, replace the vegetable oil with 1/2 cup / 1 stick of melted butter. If using salted butter, adjust the amount of salt.
- Honey or maple syrup are great alternatives for sugar. Add 1/4 cup to 1/3 cup.
- Milk: You can swap in any plain, unsweetened milk you have on hand. Regular cow’s milk and buttermilk are good options, and so are diary-free options like almond, oat, or soy milk.
- Cheese: Instead of cheddar, try spicy pepper jack, gouda cheese, or Mexican cheese mix.
- Sweet kernel corn: Add a can of corn to up the corn factor and give a lovely texture to the bread.
- Garlic: 2 minced garlic cloves or 1 teaspoon garlic powder will further elevate the flavors of this homemade cornbread.
- Bacon: Stir bacon crumbles into the batter or serve crispy bacon strips on the side.
- Gluten-free: You can substitute a 1-to-1 gluten-free flour blend if regular all-purpose flour cannot be tolerated.
Cornbread with evaporated milk tastes great served alongside soups, chili, beef, and chicken recipes. You can also enjoy it with a salad or a pot of beans. We also love to slather this cornbread with butter and honey and eat it for breakfast or as a snack. The heat with the sweet is truly scrumptious!
How to store evaporated milk cornbread
Seal leftover cornbread in an airtight container. Store at room temperature for 2 to 3 days, or in the fridge for up to a week.
Freeze evaporated milk cornbread
To freeze, wrap individual pieces in plastic wrap or tin foil and put them in an airtight, freezer-friendly container. Freeze for 3 to 4 months. To defrost, let the cornbread thaw in the refrigerator or at room temperature.
Reheat cornbread with evaporated milk
Warm portions of the evaporated milk cornbread in the microwave for 20 to 30 seconds. Alternately, pop the bread in a toaster oven for a few minutes.
- 2 cups / 240 g / 8.5 oz all-purpose flour
- 1 1/2 cups / 240 g / 8.5 oz yellow corn meal
- 1/2 cup / 100 g / 3.5 oz granulated sugar
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 1 can (12 fluid ounces) evaporated milk
- 1/2 cup / 115 ml / 4 oz vegetable oil
- 2 large eggs, lightly beaten
- 1 1/2 cups / 170 g / 6 ounces shredded cheddar cheese
- 4 scallions (spring onions), chopped, reserve some for topping
- 1 cup / 90 g / 3 oz seeded diced jalapeño peppers (4-5 peppers)
- Prepare for baking. First, preheat your oven to 350°F / 180°C / gas mark 4. Line a 9 in x 13 in / 23 cm x 33 cm baking dish with parchment (baking) paper or grease well with butter or non-stick cooking spray.
- Whisk dry ingredients. Add the cornmeal, all-purpose flour, sugar, salt, and baking powder to a large mixing bowl. Stir with a wire whisk until well combined.
- Combine wet ingredients. In a separate bowl, whisk together the evaporated milk, eggs, and vegetable oil until perfectly incorporated.
- Mix cornbread batter. Next, pour the liquid mixture into the bowl of the dry ingredients. Stir just until a batter forms and no clumps or streaks of flour remain. Don’t overmix.
- Fold in mix-ins. Using a spatula, gently and evenly fold in the diced jalapenos, scallions, and cheddar cheese. You can reserve some of the jalapeños and scallions for sprinkling on top.
- Bake cornbread. Pour the batter into the prepared baking pan and spread out evenly. Optionally, sprinkle with the reserved scallions and jalapeños. Bake in the preheated oven for 30 to 35 minutes, until the top begins to crack and the center no longer jiggles when you shake the pan. To check doneness, insert a toothpick in the center of the bread. The bread is ready and can be removed from the oven if it comes out clean.
- Slice + serve. Allow the cornbread to cool for 10 minutes. Then cut into individual slices and serve warm. You can enjoy your evaporated milk cornbread with a knob of butter and a drizzle of honey.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 268mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 4g
Can you use evaporated milk in cornbread?
Absolutely! Evaporated milk in cornbread is an excellent substitute for regular milk in cornbread. It creates a fabulous taste and texture and keeps the bread wonderfully moist and rich.
Why does my evaporated milk cornbread fall apart?
Too much flour and/or cornmeal can cause cornbread to break and crumble. I recommend weighing the dry ingredients with a digital scale for the best results. Otherwise, spoon the flour/cornmeal into your measuring cup until overflowing. Then level off the excess with the back of a knife.
Can I bake this cornbread in a cast-iron skillet?
Yes! Baking cornbread in a cast-iron skillet gives slightly crisp edges and bottom. The recipe makes enough for two 9-in to 10-in cast iron skillets. If you have only one skillet, use half of the ingredient amounts.
How do I make evaporated milk cornbread muffins?
Easy! To turn the recipe into evaporated milk cornbread muffins, prepare the batter as directed. Then pour the batter into a well-greased muffin pan and bake at 350°F / 180°C / gas mark 4 for 22 to 25 minutes.