Molasses Cornbread / Carrie Crow / Katie Workman /
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Molasses Cornbread

Earthy and slightly sweet.
Course: Side Dish
Cuisine: American
Servings: 9 People
Calories: 232.88kcal
Author: Katie Workman


  • 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


  • 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.
  • 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.
  • Cool in the pan on a wire rack until warm or room temperature.


Calories: 232.88kcal | Carbohydrates: 35.14g | Protein: 5.31g | Fat: 8.12g | Saturated Fat: 4.26g | Cholesterol: 52.86mg | Sodium: 306.64mg | Potassium: 392.95mg | Fiber: 2.07g | Sugar: 11.31g | Vitamin A: 254.38IU | Calcium: 116.69mg | Iron: 1.89mg