Brown Sugar Cornbread Recipes

BROWN SUGAR CORNBREAD

Steps:

• Preheat oven to 400 degrees. Grease an 8 x 8-inch baking pan with a little butter and set aside.
• In a large bowl, sift together the cornmeal, flour, light brown sugar, baking powder and salt.
• Make a well in the center of the dry ingredients and add the butter, eggs and milk. Stir to combine.
• Pour the batter into the prepared baking pan and tilt to distribute evenly.
• Bake for 20-25 minutes, until golden and a toothpick inserted in the center comes out clean.

BROWN SUGAR CORNBREAD

Steps:

• 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.

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR

Steps:

• Preheat the oven to 425°F.
• Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
• Whisk the wet ingredients into the dry ingredients.
• Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
• Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

BROWN SUGAR CORN BREAD

Steps:

• 1. Preheat oven to 350. Grease a loaf pan.
• 2. Measure butter and sugar into a small saucepan and heat just until melted. Turn off heat and stir to combine. Allow to cool slightly.
• 3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Set aside.
• 4. Whisk milk and eggs into the sugar-butter mixture.
• 5. Pour wet ingredients into the dry ingredients and stir gently just until blended. Pour into prepared loaf pan.
• 6. Bake 30 minutes, until a toothpick inserted in the center comes out dry. Allow to cool in the pan for 10 minutes, then turn out onto a cooling rack to finish cooling.

QUICK BUTTERMILK CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.