Brown Sugar Corn Bread Recipes
BROWN SUGAR CORNBREAD
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 9-by-4 1/2-inch loaves
Number Of Ingredients 8
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.
BROWN SUGAR CORNBREAD
Provided by Sarah Walker Caron
Time 40m
Number Of Ingredients 8
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.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
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.
BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
QUICK BUTTERMILK CORNBREAD
The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. -Judy Sellgren, Grand Rapids, Michigan
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 390 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Provided by Carla Hall
Categories Side Cornmeal Buttermilk Bacon Bread Bake Quick & Easy
Yield 12 servings
Number Of Ingredients 7
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.
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4.9/5 (215)Category Side DishCuisine AmericanTotal Time 1 hr
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4.9/5 (215)Category Side DishCuisine AmericanTotal Time 1 hr
- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
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Total Time 55 minsCalories 245 per serving
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- Preheat oven to 400°. Grease an 8-inch square baking pan, a 9-inch round cake pan or a 9-inch cast-iron skillet.
- In a blender, combine buttermilk, corn and brown sugar. Cover and blend 30 seconds. Add eggs and blend 10 seconds. Add corn mixture to flour mixture; stir until well incorporated. Stir in melted butter in three intervals.
- Pour batter into prepared pan. Bake until a toothpick comes out clean, about 30 minutes. Let cool 10 minutes before cutting.
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