Instructions:
This cornbread—made slightly sweet with the addition
of dark brown sugar—mixes very easily:
Just whisk together the dry ingredients; melt the
butter and sugar; and whisk in cold milk to cool
the liquid. Next, whisk in the eggs, then stir the
brown sugar mixture into the cornmeal, scrape
the batter into the pan, and bake.
- 1 cup (2 sticks) unsalted butter, plus more for the pans
- 2 2/3 cups yellow cornmeal
- 2 cups all-purpose flour
- 2 1/2 tablespoons baking powder
- 1 teaspoon salt
- 3/4 cup packed dark-brown sugar
- 2 cups milk
- 4 large eggs, beaten
- Preheat the oven to 350F with a rack in the middle.
Butter 2 9 x4 1/2-inch loaf pans; 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 the 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 the prepared pans, smoothing
the tops.
- Bake until the loaves are golden and a cake tester
inserted in the centers comes out clean, about 30
minutes. Turn the loaves out onto racks to cool.
Serve warm or at room temperature
MAKES TWO 9x4 1⁄4- INCH LOAVES
