Possibly the Best Cornbread!!

I teach at some of the cooking schools above Loblaws stores in York Region and the surrounding areas.
One day, when I was getting ready to teach a class, all the ladies started talking about a Mexican chef who had recently been there and made the best cornbread.  I told them that I had been on a quest to make a really good cornbread because every recipe claims to be the best and it always turns out dry and bland.  They all said, “you HAVE to try this one…it will knock your socks off”.
So, one of the assistants that helped out at the school gave me a copy of the recipe, and, sure enough, they were right!  It is the most moist cornbread that almost tastes like dessert but they said she told them it is authentic and is usually served with hot sauce and sour cream.  I made my first batch on Christmas Eve and it disappeared in minutes…especially hot out of the oven!
So, here you go…totally easy, totally fast, totally “gluten free” and totally awesome!
5 c corn (either shucked from a cob or frozen and defrosted)
1 can condensed milk (not evaporated)
5 eggs
1 c cornmeal
2 tsp baking powder
1/2 tsp salt
1 c butter, melted
1.  Preheat oven to 375 degrees and butter a 9×13 ” baking pan.
2.  In a food processor, place corn in the bowl and process until it resembles a paste.
3.  Scrape down sides and add condensed milk.
4.  Process again; add eggs and process again.
5.  Place corn mixture into a large bowl.
6.  In a smaller bowl, combine cornmeal, baking powder and salt; add to corn mixture and stir.
7.  Slowly add butter and combine thoroughly (the mixture will seem runny, but it will be fine).
8.  Pour mixture into prepared pan and bake on middle rack for 40-50 minutes until centre is firm to the touch.
Remove from oven and enjoy!!


Everything in place and ready to go!


corn pureed…


now for the condensed milk…


In goes the dry ingredients…


Going into the oven and…


finally coming out…just try to wait for it to cool before you dig in…good luck with that!
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  • Jenn Hayhoe
    April 9, 2014

    Jenn09/06/2013 3:47pm
    FOUND IT!!! I am going to give it a try this weekend.

  • Danielle Guida
    April 14, 2017

    Great recipe for corn bread – great compliment to fish dinner for Good Friday! Thanks again Suzie! Muah!

    • Suzie Durigon
      April 20, 2017

      Thanks Danielle!! So happy it was a good addition to your Good Friday meal!!

  • Pat
    February 5, 2022

    My goodness these were crazy good. Wonder about reducing the milk somehow so they are a less sweet?? Came together sooo easy

    Thanks !

    • Suzie Durigon
      February 7, 2022

      I have never tried! This was the original recipe from my Mexican friend (originally from her mama back home). I wonder if you could use a bit of honey and some cream or yogurt? Now you have me thinking!!

      • Pat
        February 8, 2022

        Interesting plan Worth a try for a more savory bread

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