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.

　　

Ingredients

makes two 9 x 4 1/4-inch loaves

　　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

　　

Step 1

Preheat the oven to 350°F with a rack in the middle. Butter 2 9 × 4 1/2-inch loaf pans; set aside.

　　

Step 2

In a large bowl, whisk together the yellow cornmeal, flour, baking powder, and salt.

　　

Step 3

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.

　　

Step 4

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.