Earthy and slightly sweet.
Serving Size: Serves 9
A little bit of molasses turns simple, basic cornbread into something with a bit more depth and interest. My jar of molasses sits idle for many months out of the year, and then in the fall it gets called into service for treats like Chewy Molasses Cookies, Pumpkin Gingerbread with Crystallized Ginger, and here it gives personality (and some ruddy color) to a quick bread.
Two tablespoons of sugar make this a very mildly sweet cornbread. If you want a sweeter cornbread (and many do, especially in the Southern part of the country), you can increase that amount to 1/4 cup.
We always serve cornbread at Thanksgiving, and I also often serve it with chili or soup. It takes about 10 minutes to get into the oven (the mixing up of the ingredients takes probably less time than your oven does to preheat), and a basket of warm cornbread makes a lot of meals more special.
Some chilis and soups that would be happy to snuggle up to a piece of this cornbread:
- Beef, Black Bean and Jalapeno Chili
- Buffalo Chicken and White Bean Chili
- Slow Cooker Chicken Chili
- Game Day Ground Beef Chili
- Barbacoa Beef Chili
- Turkey or Chicken Chili
- Leek, Chicken Sausage and Split Pea Soup
- Indian Butternut Squash-Carrot Soup
- Red Lentil, Fennel and Chicken Slow Cooker Soup
- Mexican Tortilla Chicken Soup
- Creamy Tomato Soup
- Chunky Cicerchie (or Chickpea) Soup
- Tomato, Orzo and Dill Soup
- Cheesy Rutabaga and Parsnip Soup
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ¼ cup molasses
- ¼ cup (½ stick) unsalted butter, melted
- 2 large eggs
1. Preheat the oven to 400°F. Spray an 8 x 8 square pan with nonstick cooking spray. In a large bowl combine the cornmeal, flour, sugar, baking powder and salt. In a smaller bowl combine the buttermilk, molasses, melted butter and eggs.
2. Stir the wet mixture into the dry mixture with a fork just until combined. Pour in the prepared pan and bake for 20 to 24 minutes, or until a toothpick or a wooden skewer inserted in the middle comes out just barely clean.
3. Cool in the pan on a wire rack until warm or room temperature.