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golden sweet cornbread squares with milk on the side
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5 from 7 votes

Golden Sweet Cornbread

Golden Sweet Cornbread baked to perfection with crispy edges and a soft, fluffy center. This cornbread recipe is perfect for Fall, Thanksgiving, chili, soup, and more!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer
Cuisine: American
Keyword: golden sweet cornbread, sweet cornbread
Servings: 24
Calories: 192kcal
Author: Jordan


  • 3 cups sweet corn, you can use canned corn too
  • 7 oz butter, softened
  • 14 ounces condensed milk
  • 12 ounces Carnation Evaporated Milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 5 eggs
  • 1 teaspoon baking powder
  • 1 ½ cups all purpose flour, unbleached


  • Preheat your oven to 350 degrees and line a baking pan with parchment paper.
  • In a blender or Vitamix, blend the corn and evaporated milk.
  • In another bowl, cream the butter using an electric hand mixer until it is very soft and fluffy.
  • Add in the eggs, one by one, and mix until combined. Mix in the condensed milk and vanilla. Mix well. Next, add the corn mixture and mix.
  • Combine the flour, baking powder, and cinnamon. Mix until combined. Try not to overmix.
  • Transfer the mixture into your baking pan and bake for 40 to 45 minutes until the edges are a bit golden, and it passes the toothpick test. Add a toothpick and make sure it comes out clean.
  • Remove the cornbread from the oven. Allow it to cool before cutting into equal squares and serving.


Calories: 192kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 109mg | Potassium: 187mg | Fiber: 1g | Sugar: 11g | Vitamin A: 385IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg