Molasses Cornbread, golden & sweet

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Molasses cornbread is a quick and easy bread that goes with soups, stews and is great with butter and jam. Also known as Johnnycake. Molasses cornbread is a quick and easy bread that goes with soups, stews and is great with butter and jam. Also known as Johnnycake.

Molasses and cornmeal are a lovely combination. 

When I was growing up Johnnycake (aka cornbread) was near the top of my treat list and when mom made a batch to go along with supper I always filled up on it first. Permission to have cake with supper? Who would have thought! The not-too-sweet of it appealed to me, but so did the texture (a little coarse) and the buttery flavour.

To this day I gravitate to any kind of cornbread and often make it for my kids to go along with soup or chili. I have made molasses cornbread in the past but missed the golden colour of the bread when it’s made with honey. But then I found this recipe which combines the best of both worlds. You add molasses to ¼ of the batter only, for a marbled effect. My version here isn’t as pretty as the photo I found on the blog Paper and Salt, but it’s delicious nonetheless!


Molasses Cornbread

A sweet quick bread with a lovely texture, great served with soups, stews or with butter and jam.

  • Author: Bridget Oland


  • 1 cup yellow corn meal
  • 1/2 cup all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1 1/2 cups buttermilk or soured milk*
  • 1 large egg, lightly beaten
  • 1/4 cup butter, melted
  • 2 Tbsp. Crosby’s Fancy Molasses


  1. Preheat oven to 425°F and grease a 9-in. circular pan or line it with parchment paper.
  2. In a large bowl, sift together cornmeal, flour, baking powder, sugar and salt.
  3. In a separate bowl, combine buttermilk, egg and butter.
  4. Add wet ingredients to dry ingredients, stirring until just combined.
  5. With a large measuring cup, reserve ¼ of the batter; pour remaining batter into prepared pan.
  6. Add molasses to the reserved batter and stir until well combined. Pour on top of pan in three straight lines, making stripes. Drag a knife across the batter perpendicular to the stripes, every two inches, to create a marbleized pattern.
  7. Bake 15-20 minutes, or until a tester inserted in the center comes out clean.
  8. Cool 10 minutes before eating.


* To sour milk, add 1 1/2 Tbsp of vinegar or lemon juice to the milk and let stand for 10 minutes before adding it to the recipe.

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Molasses cornbread is a quick and easy bread that goes with soups, stews and is great with butter and jam. Also known as Johnnycake.


4 thoughts on “Molasses Cornbread, golden & sweet

  1. Connie Baggs says:

    Thank you for these great recipes. Keep them coming, again thanks.

  2. Theresa patenaude says:

    I also was raised on johnny cake and what more can you say about molasses yum yum yummy just love it so much wish we could get the bigger containers in winnipeg I really enjoy your recipes thank you!

  3. Sandra says:

    I’m reading this Johnny cake recipe…which is what my mom served and called it! I’m considering just adding all the ingredients at once instead of marbelling…I like my Johnny cake sweet like my mom made it and I’ve not found a recipe that is as sweet as hers…what do you think, Sandra

    1. Bridget Oland says:

      Hi Sandra, You’re right, no need to marble the cornbread. Straight up molasses cornbread is delicious.

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