New This Month

Brown Sugar Cornbread


This cornbread highlights the natural sweetness of corn with dark brown sugar.

  • Yield: Makes two 9-by-4 1/2-inch loaves

Source: Martha Stewart Living, January 2002


  • 1 cup (2 sticks) unsalted butter, plus more for pans
  • 2 2/3 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 2 1/2 tablespoons baking powder
  • 1 teaspoon table salt
  • 2/3 cup packed dark-brown sugar
  • 2 cups milk
  • 4 large eggs, beaten


  1. Preheat the oven to 350 degrees. Butter two 9-by-4 1/2-inch loaf pans, and set aside.

  2. In a large bowl, whisk together the yellow cornmeal, flour, baking powder, and salt.

  3. Heat the butter and brown sugar in a small saucepan over medium-low heat just until melted, and whisk until mixture is smooth. Remove from heat; whisk in the milk and then the eggs. Pour into the dry mixture, stirring just until blended, and divide evenly between prepared pans, smoothing the tops.

  4. Bake in the middle of the oven until loaves are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Turn the loaves out onto racks, and let cool. Serve warm or at room temperature.

Reviews Add a comment

  • kvnsgrl
    25 SEP, 2013
    This is a lovely tasting, moist cornbread. It is a little crumbly, but it's completely worth it for the yummy taste.
  • ktrimble
    6 NOV, 2012
    My family loves this cornbread. It's become the only one I make. Using the bread loaf pans never work for me and I haven't figured out why. It tends to drop in the middle and doesn't cook completely. So I just take an ice cream scoop and put the batter in muffin tins. It doesn't take as long to bake and makes it very easy to serve.