Evaporated Milk Cornbread Recipe: When There's No Milk in the Fridge by Donna John
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
Ingredients
- 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:
- Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Combine the milk, oil and eggs in another bowl.
- Add the wed ingredients to the dry ingredients until just combined.
- Stir in any add-ins.
- Pour into a greased 13x9-inch baking pan.
- Bake in a preheated 350-degree F oven for about 30 minutes or until golden brown.
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