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!
- 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