Cornbread Recipe
—·American
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 stick))
- 2 large eggs (room temperature)
- 2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Instructions
12 steps
- 1
Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Set aside.
- 2
Blend
- 3
In a blender, blend the corn, sweetened condensed milk, evaporated milk, and vanilla together until smooth.
- 4
Cream
- 5
In a large bowl, use a hand mixer to cream the butter until soft and fluffy.
- 6
Add in the eggs and mix. Add in the corn mixture and mix again until smooth.
- 7
Stir
- 8
Add in the flour, cornmeal, baking powder, and salt and stir with a spatula until just combined.
- 9
Bake
- 10
Pour the batter into the prepared baking pan and bake for 40-45 minutes until the edges are a bit golden and a toothpick inserted into the center comes out clean.
45 min - 11
Cool
- 12
Let the cornbread cool. Then, cut into squares and serve.
Progress
0 / 12 steps
Nutrition
Per serving (based on 24 servings)
Calories
209cal
Protein
5.0g
Carbs
25.0g
Fat
10.0g
Fiber
1.0g
Sugar
11.0g
Sodium
145mg
Saturated Fat
6.0g
