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.
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 and learned to make a lot of great southern recipes. 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. 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, and it 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.
Molasses Cornbread is a lovely southern-style cornbread recipe.
The texture of Molasses Cornbread is quite wonderful.
Here’s what I did.
I used these ingredients 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.
(Recipe adapted from Chef Ron Ulczak, Omni Hotel Berkshire in Manhattan, New York City, NY)
- 1 cup cornmeal
- ½ cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 egg
- ½ cup buttermilk
- ½ cup sour cream
- ¼ cup molasses
- ¼ cup sugar
- 2 tbsp. melted butter
- ¼ tsp. baking soda
- 2 tsp. baking powder
- Mix all ingredients until well blended.
- Pour into a greased 9×9” baking dish and bake at 425° for 20-25 minutes.
Molasses Cornbread is very quick and easy to make.
Serve Molasses Cornbread with chili, stew or soup. It’s great for cool winter nights!