Brown Sugar Cornbread Recipes

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.

Steps:

• 1. Preheat oven to 350. Spray 2 9x4 1/2 inch loaf pans and set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Set aside.
• 2. Heat the butter and brown sugar in a medium saucepan over medium-low heat, just until melted, and whisk until smooth. Remove from heat, whisk in milk and then eggs. Pour into cornmeal mixture, stir until blended, and divide evenly in the 2 loaf pans.
• 3. Bake until loaves are golden brown and test done in center with toothpick until it comes out clean of any batter. About 30 minutes. Turn cornbread out onto racks and let cool. Serve cold or warm.

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.