Molasses Cornbread
Molasses cornbread is a classic one bowl Southern recipe that goes with everything ~ we even love a warm buttery slice for breakfast!
Servings: 12
Equipment
- 9x9 square baking dish
Ingredients
dry ingredients
- 1 cup yellow corn meal or corn flour*
- 1 cup flour**, I used White Lily baking flour
- 1/2 cup white sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
wet ingredients
- 1 cup buttermilk, shaken
- 1/2 cup molasses
- 1/4 cup warm water
Instructions
- Preheat oven to 350F. Butter a 9x9 baking dish.
- In a large mixing bowl whisk together the dry ingredients until well combined.
- Add the wet ingredients (no need to mix them together first) and stir or whisk just to combine, but do not over mix this batter.
- Turn the batter into your prepared pan and bake for about 28-35 minutes, or until the cornbread is firm to the touch in the center. Don't open your oven door prematurely or the cornbread can sink.
- Serve warm with lots of butter!
- Leftovers can be kept in an airtight container on the counter for a few days. The cornbread can also be frozen for longer storage. Use within a month.
Notes
Cornbread is a "lean" bread, meaning it does not contain oil or butter in the batter, so it can dry out quickly. Do not slice until ready to enjoy.
Nutrition
Serving: 1 square · Calories: 174 kcal · Carbohydrates: 38 g · Protein: 3 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 0.5 g · Cholesterol: 2 mg · Sodium: 307 mg · Potassium: 320 mg · Fiber: 2 g · Sugar: 20 g · Vitamin A: 33 IU · Calcium: 69 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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