Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Brown Sugar Cornbread 3.8 (20) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes two 9-by-4 1/2-inch loaves This cornbread highlights the natural sweetness of corn with dark brown sugar. Ingredients 1 cup (2 sticks) unsalted butter, plus more for pans 2 ⅔ cups yellow cornmeal 2 cups all-purpose flour 2 ½ tablespoons baking powder 1 teaspoon table salt ⅔ cup packed dark-brown sugar 2 cups milk 4 large eggs, beaten Directions 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. Rate it Print