“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.” - by CLOUDSSUNRAIN
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- 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
Amount Per Serving (12 total)
- Calories
- 83 cal
- 4%
- Fat
- 1 g
- 2%
- Carbs
- 15.7 g
- 5%
Based on a 2,000 calorie diet
Share It
Reviews (12)
Rate This Recipe
"This bread tasted horrible! The molasses gave it an awful taste and it was very bitter. I will definately NEVER make this recipe again...." See more"
coolbeans
"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..." See more 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!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
