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!
Servings: 24
Calories: 192kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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