Can you use condensed milk instead of regular for cornbread?

While you *can* use condensed milk in cornbread, it's not a direct replacement for regular milk.

Here's why and what to consider:

Condensed milk is much sweeter and thicker than regular milk. This will make your cornbread:

* Sweeter: The added sugar in condensed milk will make the cornbread taste more like dessert.

* Denser: The thicker consistency of condensed milk will make the cornbread more compact and possibly less fluffy.

How to Use Condensed Milk in Cornbread:

* Reduce the amount: You'll need to use less condensed milk than regular milk because of its thicker consistency. Start with about half the amount of regular milk called for in the recipe.

* Adjust the sweetness: You may need to reduce the sugar in the recipe to compensate for the sweetness of the condensed milk.

* Expect a different texture: The cornbread will likely be denser and more cake-like than traditional cornbread.

Overall, it's best to use regular milk for cornbread unless you are looking for a sweeter, denser, and more dessert-like result.

For a sweeter cornbread:

* Consider adding a tablespoon or two of honey or maple syrup to your regular milk instead of using condensed milk. This will give you a more subtle sweetness without changing the texture significantly.