Preheat oven to 350 F and line an 8” baking pan with parchment paper
In a large bowl whisk the cornmeal, flour, sugar, baking powder, and salt.
In another bowl beat the eggs with 2 Tbsp. of the molasses. Whisk in the oil, butter, and milk. Gently whisk the wet mixture into the dry, stirring just until no lumps of flour remain.
Pour into prepared pan.
Bake for about 45 minutes, until the edge of the cake, is pulling away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
Let cool in pan for about 10 minutes then remove to a cooling rack.
Drizzle with remaining Tbsp. of molasses before serving (optional).