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Molasses Mistake Cornbread

Molasses Mistake Cornbread

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CLOUDSSUNRAIN

CLOUDSSUNRAIN

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
  2. 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.
  3. Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.
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Reviews

TICKLEB270
29

TICKLEB270

11/9/2003

This bread tasted horrible! The molasses gave it an awful taste and it was very bitter. I will definately NEVER make this recipe again.

coolbeans
19

coolbeans

2/18/2005

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!

AGOTT
18

AGOTT

4/14/2003

Tastes great... Super easy.

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