Molasses Cornbread is a lovely treat you’re family will love. It’s moist because you add both buttermilk and sour cream to the recipe. It has the rich, savory flavor of molasses which permeates the cornbread. On top of that, it’s really easy and is a great accompaniment to soups, stews, chilis or any Tex-Mex main dish.

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We were in NYC last month and stayed at the Omni at Berkshire Place in Manhattan. The chef there, Ron Ulczak, was amazing. We had many catered meals while we were there, and all were marvelous. Ron served a cornbread for all of us southerners while we were there. I asked him where a New Yorker learned to cook southern-style. He informed me that he had worked in the Carolinas for several years. He learned to make a lot of great southern recipes while living there. He gave me his cornbread recipe saying it was a compilation of several cornbread recipes.

This recipe does have a strong molasses flavor since it calls for a quarter of a cup. It works really well in this cornbread. But if you aren’t used to molasses you may want to dial back the amount, although it really tasted lovely. It’s scrumptious and mouthwatering served with Herb Roasted Chicken and Vegetable Soup.

I have to admit, it’s really hard for me NOT to like cornbread in any version. I like it with jalapenos, I like it with diced green chilies, I like it sweet, I like it Boston Market-style, I like it with broccoli and I like it with honey. Molasses Cornbread has a really different taste than all of my other cornbread recipes. It also browns up a lot darker than regular cornbread. That said, this is really tasty.

If you’re looking for a different way to make cornbread, then consider this southern-style Molasses Cornbread recipe. If you like molasses in recipes you’ll love this recipe. It’s quick and easy and fairly economical too as a side dish. I could eat this lovely cornbread by the plateful and not have too much! It’s hearty, filling and such satisfying comfort food. You may never look at another cornbread recipe! On the other hand, maybe you’re like me and have to keep 15 or 20 different recipes on hand all the time. 🙂

Molasses Cornbread is a lovely southern-style cornbread recipe.

The texture of Molasses Cornbread is quite wonderful.

Molasses adds real depth of flavor to this recipe. It was wonderful served with Herb Roasted Chicken and Vegetable Soup.

Here’s what I did.

to make Molasses Cornbread.

Place cornmeal, UNBLEACHED all-purpose flour (bleached flour toughens baked goods), egg, sugar, baking soda and baking powder in a mixing bowl.

Add sour cream, molasses, buttermilk and melted butter.

Stir ingredients with a wooden spoon to combine.

Grease a 9×9″ glass baking dish. Pour cornbread mixture into prepared dish.

Bake at 425 for about 20-25 minutes or until a toothpick inserted in center comes out clean.

Molasses Cornbread has the wonderful, savory flavor of molasses permeating the cornbread.

Because of the buttermilk and sour cream in the recipe, Molasses Cornbread is moist and tender.

Here’s the recipe.

MOLASSES CORNBREAD

(Recipe adapted from Chef Ron Ulczak, Omni Hotel Berkshire in Manhattan, New York City, NY)

Molasses Cornbread

Teresa Ambra

Molasses Cornbread is the ultimate in southern-style recipes for cornbread. This tasty cornbread recipe is a great old-fashioned cornbread with a strong molasses flavor. It's quick and easy to make, and wonderful served with soup, chili or stew, especially on cold, winter nights. This marvelous comfort food is such a satisfying & delicious tasting cornbread you may want it frequently on your dinner menu.

4.88 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings 12

Calories 155 kcal

Equipment

• 1 8x12" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1 cup cornmeal
• 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 large egg
• 1/2 cup buttermilk or soured milk
• 1/2 cup sour cream
• 1/4 cup molasses
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter melted
• 1/4 tsp. baking soda
• 2 tsp. baking powder

Instructions

 

• Mix all ingredients in a large mixing bowl with a wooden spoon until well blended.
• Pour into a greased 9x9” or 8x12" glass baking dish.
• Bake at 425° for 20-25 minutes, or until a toothpick inserted in center comes out clean.

Notes

NOTE: If you're not used to a strong molasses flavor in baked goods, you may want to decrease the amount to one tablespoon.

 

Recipe adapted from Chef Ron Ulczak, Omni Hotels, Berkshire, NYC.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 155kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 28mgSodium: 138mgPotassium: 183mgFiber: 1gSugar: 10gVitamin A: 160IUVitamin C: 0.1mgCalcium: 88mgIron: 1mg

Keyword bread, breakfast, brunch, corn, cornbread

Tried this recipe?Let us know how it was!

Molasses Cornbread is very quick and easy to make.

I served Molasses Cornbread with Herb Roasted Chicken and Vegetable Soup. My, oh my, was that ever a comfort food meal!

Serve Molasses Cornbread with chili, stew or soup. It’s great for cool winter nights!

You may also enjoy these delicious recipes!

Sweet Potato Cornbread

Sweet Cornbread

Boston Market Cornbread

Molasses Cornbread

Teresa Ambra

Molasses Cornbread is the ultimate in southern-style recipes for cornbread. This tasty cornbread recipe is a great old-fashioned cornbread with a strong molasses flavor. It’s quick and easy to make, and wonderful served with soup, chili or stew, especially on cold, winter nights. This marvelous comfort food is such a satisfying & delicious tasting cornbread you may want it frequently on your dinner menu.

4.88 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings 12

Calories 155 kcal

Equipment

• 1 8×12" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1 cup cornmeal
• 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 large egg
• 1/2 cup buttermilk or soured milk
• 1/2 cup sour cream
• 1/4 cup molasses
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter melted
• 1/4 tsp. baking soda
• 2 tsp. baking powder

Instructions

 

• Mix all ingredients in a large mixing bowl with a wooden spoon until well blended.
• Pour into a greased 9×9” or 8×12" glass baking dish.
• Bake at 425° for 20-25 minutes, or until a toothpick inserted in center comes out clean.

Notes

NOTE: If you’re not used to a strong molasses flavor in baked goods, you may want to decrease the amount to one tablespoon.

 

Recipe adapted from Chef Ron Ulczak, Omni Hotels, Berkshire, NYC.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 155kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 28mgSodium: 138mgPotassium: 183mgFiber: 1gSugar: 10gVitamin A: 160IUVitamin C: 0.1mgCalcium: 88mgIron: 1mg

Keyword bread, breakfast, brunch, corn, cornbread

Tried this recipe?Let us know how it was!