Evaporated Milk Cornbread Recipe: When There's No Milk in the Fridge by Donna John

a year ago

Evaporated Milk Cornbread Recipe: When There's No Milk in the Fridge

My husband and I don't drink milk. You will find milk in my refrigerator only if a recipe calls for it. That's why I always have cans of evaporated milk in the pantry. When I made a pot of four-bean chili the other night, cornbread was a must. This evaporated milk cornbread recipe saved the day.

You can add any of the optional add-ins to the batter – or nothing at all. I chose to add some chopped green onions and cheddar cheese. Next time I'll also throw in some diced fresh jalapeno. Serve this cornbread with butter.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12


  • 2 cups flour
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • dash of salt
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup vegetable oil
  • 2 eggs

Optional Add-ins

  • shredded cheddar cheese
  • chopped green onions
  • chopped fresh jalapeno
  • whole kernel corn
  • chopped fresh chives
  • crumbled crisp cooked bacon

Here's how to make it: 

  1. Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Combine the milk, oil and eggs in another bowl.
  2. Add the wed ingredients to the dry ingredients until just combined.
  3. Stir in any add-ins.
  4. Pour into a greased 13x9-inch baking pan.
  5. Bake in a preheated 350-degree F oven for about 30 minutes or until golden brown.

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Elisa Schmitz
Great idea, Donna John . We don't drink milk, either. We use creamer and almond milk, and we keep evaporated milk in the pantry. Trying this recipe!
Love the idea of the mix-ins. Flavor flavor flavor! 🌶️
This has sugar in it. Doesn’t real cornbread have no sugar? Just wondering.
Donna John
You can make cornbread with our without sugar. All personal preference.

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