A moist cornbread made with molasses. It doesn't use any butter, because it really doesn't need it. I came up with this one night when I was trying to make a cornbread sweetened with molasses. When I was cooking it, I realized that I'd forgotten to put butter in it. I ended up cooking it anyway, and it didn't need any.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.

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  • In a large bowl, stir together cornmeal, flour, baking powder and salt. In a separate bowl, stir together egg, milk and molasses. Stir egg mixture into flour mixture; mix until blended. Pour batter into prepared pan.

  • Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.

Nutrition Facts

82.9 calories; protein 2.6g 5% DV; carbohydrates 15.7g 5% DV; fat 1g 2% DV; cholesterol 17.1mg 6% DV; sodium 293.8mg 12% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2005
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! Read More
(19)

Most helpful critical review

Rating: 1 stars
11/09/2003
This bread tasted horrible! The molasses gave it an awful taste and it was very bitter. I will definately NEVER make this recipe again. Read More
(29)
19 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 1 stars
11/09/2003
This bread tasted horrible! The molasses gave it an awful taste and it was very bitter. I will definately NEVER make this recipe again. Read More
(29)
Rating: 5 stars
02/19/2005
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! Read More
(19)
Rating: 5 stars
04/14/2003
Tastes great... Super easy. Read More
(19)
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Rating: 3 stars
10/28/2008
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. Read More
(13)
Rating: 3 stars
03/31/2008
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. Read More
(5)
Rating: 2 stars
10/02/2008
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. Read More
(4)
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Rating: 2 stars
10/09/2003
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. Read More
(4)
Rating: 5 stars
09/11/2009
I added about 1/4 cup of honey and 1/2 tsp of baking soda. It was great!! Read More
(4)
Rating: 4 stars
01/11/2006
I loved it although I added jalepenos and a bit of oil. Yummy! Read More
(3)