BROWN SUGAR CORNBREAD

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 cup 1

    cup (2 sticks) unsalted butter, more for pans

  • 2 2/3 cups 2 2/3

    cups yellow cornmeal

  • 2 cups 2

    cups all-purpose flour

  • 2 1/2 tblsp 2 1/2

    tblsp baking powder

  • 1 tsp 1

    tsp table salt

  • 2/3 cup 2/3

    cup packed dark-brown sugar

  • 2 cups 2

    cups milk

  • 4 large 4

    large eggs, beaten

Directions

Preheat oven 350 Butter two 9 X 4 ½ inch loaf pans. Set aside. In a large bowl, whisk together yellow cornmeal, flour, baking powder and salt. Heat the butter and brown sugar in a small saucepan over med-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, 30 minutes. Turn the loaves out onto racks, and let cool. Serve warm or at room temperature.

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