Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Set aside.
In a blender, blend the corn, sweetened condensed milk, evaporated milk, and vanilla together until smooth.
15 ounces corn kernels, 14 ounces sweetened condensed milk, 12 ounces evaporated milk, 1 teaspoon pure vanilla extract
In a large bowl, use a hand mixer to cream the butter until soft and fluffy.
14 tablespoons unsalted butter
Add in the eggs and mix. Add in the corn mixture and mix again until smooth.
2 large eggs
Add in the flour, cornmeal, baking powder, and salt and stir with a spatula until just combined.
2 cups all-purpose flour, 1 cup cornmeal, 2 teaspoons baking powder, ½ teaspoon kosher salt
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.
Let the cornbread cool. Then, cut into squares and serve.