This molasses cornbread is slightly sweet, dense, and moist. It's so easy to make with simple to find ingredients.
This recipe can be traced to Harlem Rennaissance novelist Zora Neale Hurston who was originally from rural Alabama and later spent time in segregated Florida. This cornbread is credited with encouraging her to learn how to walk when she was a baby so that the hogs could not steal her cornbread in her hand.
As a Columbia University gratuate, she worked as an anthropolist and interviewer to document segrated Florida.
Sadly, later in life, she spent time as a domestic and died penniless. Fortunately, Alice Walker reintroduced her to the world by writing about her.
This is a traditional and classic Southern recipe and is delicious served with barbecue, soups, chilis, and stews. I'm blown away at how good and how easy it is. I’ve been enjoying it for breakfast every day this week!
Ingredients in This Cornbread:
Coarsely Ground Cornmeal: Use yellow cornmeal.
Whole Wheat Flour.
Salt.
Water.
Baking Soda.
Buttermilk: If you don't have fresh buttermilk, use powdered buttermilk. To do this, add the dry powdered buttermilk to the dry ingredients and then add water to the wet ingredients.
Molasses: I used Grandma's Molasses.
I was surprised that there aren't any eggs in this recipe! Regardless, the recipe works!
Procedure:
It’s like making muffins! To Make this cornbread, first whisk together the dry ingredients in a large bowl.
Next, activate the baking soda in a bowl with warm water. Add the mixture to the flour mixture along with the buttermilk and molasses and stir everything together.
Pour the mixture into a prepped 8 inch by 8 inch cake pan and then bake for about 30 minutes.
Slice and Serve!
This cornbread is pretty delicious right from the oven. I let it cool partially in the pan until it was lukewarm and then covered it with plastic wrap. The cornbread stayed moist overnight and was wonderful for breakfast.
One of my favorite ways to enjoy leftovers is by slathering a slice with butter and then heating it in the microwave for about 20 seconds.
This recipe has been adapted from the book, Baking in the American South by Ann Byrn. I received a copy from Melissa's Produce.
The book is a delight to read and bake from. Even if you are not from the South, you will love this book. The recipes and stories are such a treat.
This week, the From Our Dinner Table Group is sharing favorite regional American recipes. I’m not from the South but that doesn’t stop me from loving the food and recipes
Here are everyone's regional recipes!
- Arepas de Queso from A Kitchen Hoor's Adventures
- Fried Perch from Art of Natrual Living
- Hidden Valley Ranch Dressing Copycat from That Recipe
- Kentucky Hot Brown from Jen Around the World
- Mock Turtle Soup or Goetta from Creative Cynchronicity
- Molasses Cornbread from Karen's Kitchen Stories
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Molasses Corn Bread
This molasses cornbread is slightly sweet, dense, and moist. It's so easy to make with easy to find ingredients.
Ingredients
- Spray oil and parchment paper for preparing the pan
- 1 cup (136 grams) coarsely ground yellow cornmeal
- 1 cup (132 grams) whole wheat flour
- 1/2 teaspoon salt
- 2 tablespoons warm water
- 1 1/2 teaspoons baking soda
- 1 cup buttermilk
- 1/2 cup molasses
Instructions
- Heat your oven to 350 degrees F. Grease a 8 inch square cake pan and line with parchment paper.
- Whisk together the cornmeal, whole wheat flour, and salt in a large bowl.
- In a small bowl, combine the warm water and baking soda. Add the mixture to the cornmeal mixture, along with the buttermilk and molasses. Stir until incorporated.
- Pour the batter into the prepared pan and bake for about 30 to 33 minutes.
- Cut into squares and serve.
Nutrition Facts
Calories
184Fat (grams)
2 gSat. Fat (grams)
1 gCarbs (grams)
38 gFiber (grams)
3 gNet carbs
35 gSugar (grams)
16 gProtein (grams)
4 gCholesterol (grams)
3 mg
