Brown Sugar Cornbread

Subtly sweet and the best pairing with any lunch or dinner – Brown Sugar Cornbread! Thick and fluffy in texture with slightly caramelized edges, this cornbread is a hit with everyone. Top with honey, maple syrup, or a side of gravy.

Ingredients:

-all purpose flour -cornmeal -salt -baking powder -baking soda -unsalted butter -brown sugar -eggs -buttermilk

Scribbled Underline

Easy to follow instructions!

Follow these step-by-step guidelines for *five star* recipe perfection!!

1

Preheat the oven to 400F. Grease a cast iron skillet for ease of lift. Sift the cornmeal, flour, baking soda, baking powder, and salt through a fine mesh strainer into a large bowl.

2

In a smaller bowl, whisk together the cooled melted butter and brown sugar until well combined. Add the eggs and whisk until barely combined so as not to burn the eggs. Add the buttermilk and while until fully combined.

3

Create a well in the dry ingredients. Pour the wet ingredients into the well and stir with a wooden spoon or rubber spatula. Try not to overmix. A few small dry pockets is okay.

4

Pour the batter into the prepared skillet and bake for 20 minutes. The edges should be a darker brown in color and start to pull away from the skillet. The center will be golden brown, firm, and spring back when touched. Allow to cool before cutting and serving as this gives the gluten time to solidify and the cornbread to hold its shape.

Storage Tip: You can either store your cast iron skillet cornbread on the counter or in the freezer. It will stay more moist at room temperature, but will last longer in the freezer.

Check out these other delicious recipes!

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Skillet Fried Potatoes

Cast Iron Skillet Cornbread

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