Cornbread with a Twist

Delicious Cornbread
This is a really delicious recipe which seems a little unusual for a bread or cake, but will surprise you when put to the taste test. Drizzling a little, or a lot of maple syrup before eating will make this heaven on earth.


  • 1-1/2 cups sweetened condensed milk
  • 1 lb frozen corn kernels, thawed
  • 1 stick and 5 Tablespoons butter, melted
  • 4 eggs
  • 1 teaspoon vanilla
  • 4-1/2 teaspoons baking powder
  • 1/2 cup flour
  • 1/2 cup pancake mix
  • 1/3 cup cornstarch


1. In a blender, combine sweetened condensed milk, half of the corn kernels, melted butter, eggs, and vanilla. Process until smooth and pour into a mixing bowl.

2. Using a whisk, mix the baking powder, flour, pancake mix, and cornstarch into the blended ingredients.

3. When well combined, stir in remaining corn kernels.

4. Pour into a well-greased 10-inch spring-form pan.

5. Bake in a 350 degrees F oven for 40 minutes or until the cake is no longer liquid in the center and is well-browned.

6. Remove from the oven and let cool before un-molding.

7. Serve warm or reheat slices in the microwave before serving.

Don’t forget the maple syrup.



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