Brown Sugar Corn Bread Food

GOLDEN SWEET CORNBREAD

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.

SOUTHERN SWEET CORNBREAD

Steps:

• Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
• Add the eggs, then pour the milk.
• Next add the vegetable oil and the butter.
• Mix everything until it's well combined.
• Fold the ingredients until well combined.
• Lightly oil a 9x13, and pour the cornbread batter.
• Bake on 350 for 35-40 minutes.
• Serve and enjoy!

BROWN SUGAR CORNBREAD

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.

QUICK BUTTERMILK CORNBREAD

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.

PUMPKIN MAPLE CORNBREAD

Steps:

• Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
• In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
• Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
• Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

EASY BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat eggs, milk, white sugar, and canola oil together in a separate bowl; mix into flour mixture until just combined into a batter.
• Pour batter into prepared muffin cups to about 1/4 full. Top each batter portion with a generous pinch of brown sugar and a sprinkle of cinnamon; top with remaining batter to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BROWN SUGAR CORNBREAD

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.

BROWN SUGAR CORN BREAD

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.

SOUTHERN SWEET CORNBREAD

Steps:

• Pre-heat oven to 350 degrees.
• Mix cornmeal, flour, sugar,and baking powder together. Add egg, vanilla, milk and oil.
• Beat until just smooth, do not over beat!
• Pour batter into a greased 8 inch square pan or a cast iron pan.
• Bake at 350 degrees for approx 20-25 minutes or until golden brown.

BROWN SUGAR SWEET POTATO CORNBREAD

Steps:

• To make this cornbread, start by adding the cornmeal, flour, brown sugar, baking powder, baking soda, and salt to a large bowl. Next, beat together mashed sweet potato, eggs, melted butter, and vanilla.
• Pour the sweet potato mixture into the flour. Stir in most of the way then whisk in the milk. Beat until smooth but don't over mix.
• Pour the batter into cast-iron skillet prepared with melted butter. I heat the skillet to mealy the butter letting it brown a little for an extra flavorful crust.
• Bake in a 375 degree preheated oven for 25 minutes or until the center has set.

BROWN SUGAR BOURBON PORK TENDERLOIN WITH CORNBREAD & PEACHES

Steps:

• Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
• Meanwhile, preheat oven to 400°F Prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut cornbread into 1 1/2-inch strips, then cut each strip in half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as cornbread is fragile and tends to crumble.) Set aside.
• For the Grilled Peaches, mix Marinade Mix, brown sugar, melted butter and bourbon in large bowl until well blended. Add peach slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marindae. Set aside.
• Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices.
• To serve, warm peach preserves. Spread evenly on cornbread strips. Cut each cornbread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 grilled peach slice on each cornbread square.

EASY BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
• Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
• Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
• Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR

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.

SWEET POTATO CORNBREAD

Steps:

• Preheat oven to 375°F. Butter the bottom and sides of a 10 inch skillet or similar. Set aside.
• In a medium size mixing bowl, use a whisk to sift together cornmeal, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
• In a separate bowl, whisk together mashed sweet potato, milk, sour cream and eggs. Mix well, then whisk in melted butter. Once combined, add wet to dry ingredients, mixing until fully moistened.
• Pour evenly into skillet, Sprinkle top with turbinado sugar.
• Bake for 40-45 minutes just until a toothpick inserted into the center comes back clean.
• Serve with butter, drizzled with maple syrup or honey.