Servings: 6-8 serving(s)
Prep time: 15 minutes
Total time: 35 minutes
Cooking time: 20 minutes
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!Print
A sweet quick bread with a lovely texture, great served with soups, stews or with butter and jam.
- 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
- Preheat oven to 425°F and grease a 9-in. circular pan or line it with parchment paper.
- In a large bowl, sift together cornmeal, flour, baking powder, sugar and salt.
- In a separate bowl, combine buttermilk, egg and butter.
- Add wet ingredients to dry ingredients, stirring until just combined.
- With a large measuring cup, reserve ¼ of the batter; pour remaining batter into prepared pan.
- 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.
- Bake 15-20 minutes, or until a tester inserted in the center comes out clean.
- 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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