I know that is a pretty confident statement to make – The Best Cornbread – but, I’m telling you, this is one of the most epic recipes for cornbread that I’ve ever made! It’s so tender that’s you’ll wonder where this recipe has been all your life!!Jump to Recipe
One day, when I was getting ready to teach a cooking class at a community school in my neighbourhood, all the assistants 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”.
Cornbread is probably one of America’s oldest foods. American Indians learned early on to dry or roast corn and grind it into a meal for making bread, cakes and porridge. Cornmeal, introduced to the first settlers by the American Indians, was precious, as it helped those colonists survive the harsh first years.
So Why Is this The Best Cornbread?
- it’s super moist – like, SUPER moist!
- it’s versatile (it can be used in so many ways – like this great cornbread topped chili!!)
- even though we eat this with tea as a bedtime snack, this can be made into a dessert by just adding some juicy cranberries and a crumble topping (the recipe is here!!).
- it freezes so well so you can always have a stash ready to serve (and, by the way, it’s amazing warmed up).
- the chef who shared this recipe said that back in Mexico, they serve this with sour cream and pickled jalapenos!!
What You’ll Need To Make The Best Cornbread:
- fresh (or frozen or canned) corn
- condensed milk
- baking powder
The Best Cornbread
- 5 cups corn either shucked from a cob or frozen and defrosted
- 1 can condensed milk not evaporated
- 5 large eggs
- 1 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, melted
- Preheat oven to 375 degrees and prepare a 9×13″ baking pan by either spraying it with cooking spray or lining it with a piece of parchment.
- In a food processor, place corn in the bowl and process until it resembles a paste.
- Scrape down sides and add condensed milk. Process again; add eggs and process again.
- Place corn mixture into a large bowl; set aside
- In a smaller bowl, combine cornmeal, baking powder and salt; add to corn mixture and stir.
- Slowly add butter and combine thoroughly (the mixture will seem runny, but it will be fine).
- 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!!