Molasses Cornbread

5 from 1 reviews

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




  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.