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Cornbread squares with butter and honey on a baking sheet.

Cornbread Recipe

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 24 squares
Calories: 209kcal
Author: Becky Hardin
Moist, fluffy, golden squares of cornbread are made from scratch with corn kernels and cornmeal in an easy-to-follow recipe!
Step-by-step photos can be seen below the recipe card.
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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

  • Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Set aside.
    A bowl of flour, corn, eggs and other cornbread ingredients.
  • 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
    A blender with a yellow liquid in it.
  • 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
    Two eggs in a glass bowl.
  • 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
    A bowl filled with flour and a spoon.
  • 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.
    A baking dish with a cake in it.
  • Let the cornbread cool. Then, cut into squares and serve.
    A baking sheet with squares of cornbread on it.

Video

Notes

  • Try not to over-mix the batter when incorporating the flour. This can cause the gluten to overdevelop, resulting in a dense cornbread.
  • Keep an eye on the cornbread while it bakes. It takes about 40 minutes at 350°F, but it's ready when the edges are slightly browned and an inserted toothpick comes out clean.
Storage: Store cornbread in an airtight container at room temperature for up to 3 days. To freeze, wrap cornbread in plastic wrap, place into an airtight container, and freeze for up to 3 months.

Nutrition

Serving: 1square | Calories: 209kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 145mg | Potassium: 158mg | Fiber: 1g | Sugar: 11g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg