Brown Sugar Cornbread
This cornbread -- made slightly sweet with the addition of dark-brown sugar -- mixes very easily. Just whisk together the dry ingredients, melt the butter and sugar, and whisk in cold milk to cool the liquid. Whisk in the eggs, then stir the brown-sugar mixture into the cornmeal, scrape the batter into the pan, and bake.
Martha Stewart Living, January 2002
- Yield Makes two 9-by-4 1/2-inch loaves
- 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
- Preheat the oven to 350 degrees. Butter two 9-by-4 1/2-inch loaf pans, and set aside.
- In a large bowl, whisk together the yellow cornmeal, flour, baking powder, and salt.
- 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.
- 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.
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