This bread tasted horrible! The molasses gave it an awful taste and it was very bitter. I will definately NEVER make this recipe again.
After reading the other reviews I wasn't sure I wanted to make this. Since someone mentioned that the molasses made this taste nasty I decided to substitute it with corn syrup. Good call! I ended up adding about 3 tablespoons of that and then 3-4 tablespoons regular sugar. This was the best cornbread I've ever had. =) Even my sister who formerly hated cornbread enjoyed it. Yum!
Tastes great... Super easy.
RE: the other reviewers who say this is missing something or who don't like the "whang" of molasses--add 1/2 teaspoon of baking soda. When you cook with molasses you always need a bit of baking soda to bring out the flavor and tame the "edge". Good recipe if you like "Yankee" cornbead.
Having read prior reviews I used maple syrup instead of molasses and I also added corn to the batter. This was not the best cornbread I've ever had but it was good for a low-fat recipe. I'll probably make it again because it's healthier.
Probably won't be making this one again it I do it'll be greatly modified. I liked the different flavor from the molasses but it was missing something else in taste. I didn't like the texture at all it was very spongy and nothing like I expect cornbread to be.
I'm sorry but this was just plain tooooo bitter! And I even added a little sugar to the batter. On the bright side I liked the texture. Maybe making it without the molasses wouldn't be too bad.
I added about 1/4 cup of honey and 1/2 tsp of baking soda. It was great!!
I loved it although I added jalepenos and a bit of oil. Yummy!