Reviews (2)
Add Rating & Review
20 Ratings
5 star values:
4
4 star values:
10
3 star values:
4
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
09/25/2013
This is a lovely tasting, moist cornbread. It is a little crumbly, but it's completely worth it for the yummy taste.
Martha Stewart Member
Rating: 4 stars
11/06/2012
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.
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Gallery
Brown Sugar Cornbread
Recipe Summary
Yield: Makes two 9-by-4 1/2-inch loaves
Ingredients
Ingredient Checklist
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
Gallery
Brown Sugar Cornbread
Recipe Summary
Yield: Makes two 9-by-4 1/2-inch loaves
Gallery
Brown Sugar Cornbread
Brown Sugar Cornbread
Brown Sugar Cornbread
Recipe Summary
Yield: Makes two 9-by-4 1/2-inch loaves
Recipe Summary
Yield: Makes two 9-by-4 1/2-inch loaves
Yield: Makes two 9-by-4 1/2-inch loaves
Makes two 9-by-4 1/2-inch loaves
Ingredients
Ingredients
- 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
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.
Reviews (2)
Add Rating & Review
20 Ratings
5 star values:
4
4 star values:
10
3 star values:
4
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
09/25/2013
This is a lovely tasting, moist cornbread. It is a little crumbly, but it's completely worth it for the yummy taste.
Martha Stewart Member
Rating: 4 stars
11/06/2012
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.
Reviews (2)
Add Rating & Review
20 Ratings
5 star values:
4
4 star values:
10
3 star values:
4
2 star values:
2
1 star values:
0
Add Rating & Review
20 Ratings
5 star values:
4
4 star values:
10
3 star values:
4
2 star values:
2
1 star values:
0
20 Ratings
5 star values:
4
4 star values:
10
3 star values:
4
2 star values:
2
1 star values:
0
20 Ratings
5 star values:
4
4 star values:
10
3 star values:
4
2 star values:
2
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 10
- 3 star values:
- 4
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
09/25/2013
This is a lovely tasting, moist cornbread. It is a little crumbly, but it's completely worth it for the yummy taste.
Martha Stewart Member
Rating: 4 stars
11/06/2012
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.
Martha Stewart Member
Rating: Unrated
09/25/2013
This is a lovely tasting, moist cornbread. It is a little crumbly, but it's completely worth it for the yummy taste.
Rating: Unrated
Rating: 4 stars
11/06/2012
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.
Rating: 4 stars
All Reviews for Brown Sugar Cornbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brown Sugar Cornbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
