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.