Best 3 Brown Sugar Cornbread Recipes

**Savory Southern Goodness: A Culinary Journey into Brown Sugar Cornbread's Sweet and Savory Delights**

In the realm of Southern cuisine, few dishes evoke the warmth and comfort of a freshly baked pan of brown sugar cornbread. This classic recipe, passed down through generations, combines the rustic charm of cornmeal with the rich, caramelized sweetness of brown sugar, creating a delectable treat that satisfies both the sweet and savory palate. Join us on a culinary adventure as we explore the diverse world of brown sugar cornbread, from traditional Southern recipes to creative variations that add a unique twist to this timeless dish. Discover how simple ingredients can transform into a golden-brown masterpiece, perfect for any occasion, whether it's a family gathering, a summer cookout, or a cozy night in. Let's dive into the world of brown sugar cornbread and uncover the secrets behind its enduring popularity.

Here are our top 3 tried and tested recipes!

SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR

Skillet Cornbread With Bacon Fat and Brown Sugar image

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

Ingredients

2 ½ cups fine white stone-ground cornmeal
1 tablespoon baking powder
1 ½ teaspoons salt
3 large eggs
1 ¾ cups buttermilk
2 tablespoons packed brown sugar
3 tablespoons rendered bacon fat or lard

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.

BROWN SUGAR CORNBREAD

Brown Sugar Cornbread image

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

Ingredients

1 cup (2 sticks) unsalted butter, plus more for pans
2 2/3 cups yellow cornmeal
2 cups all-purpose flour
2 1/2 tablespoons baking powder
1 teaspoon table salt
2/3 cup packed dark-brown sugar
2 cups milk
4 large eggs, beaten

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

Brown Sugar Cornbread image

This bread is great with chili, but it's amazing with a cup of coffee in the morning. This really is not an overly sweet bread unless you smear on some honey butter. 8)

Provided by Nancy Allen

Categories Sweet Breads

Time 45m

Number Of Ingredients 8

Ingredients

1 c (2 sticks) unsalted butter
2 2/3 c yellow cornmeal
2 c all purpose flour
2 Tbsp plus 1 1/2 tsp. baking powder
1 tsp salt
2/3 c packed dark brown sugar
2 c milk
4 large eggs, lightly beaten

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.

Tips:

For a sweeter cornbread, use light or dark brown sugar instead of granulated sugar.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
To make sure your cornbread is cooked through, insert a toothpick into the center. If it comes out clean, the cornbread is done.
Cornbread is best served warm, but it can also be stored at room temperature for up to 3 days or in the freezer for up to 2 months.
To reheat cornbread, wrap it in foil and bake it at 350 degrees Fahrenheit for 15-20 minutes, or until it is warmed through.

Conclusion:

Brown sugar cornbread is a delicious and versatile side dish that can be served with a variety of meals. It is easy to make and can be customized to your own taste. Whether you like it sweet or savory, there is a brown sugar cornbread recipe out there for you.