Molasses Corn Bread Recipe

Name: Molasses Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/4 teaspoon baking soda; 1 1/4 cups yellow cornmeal; 3 tablespoons sugar; 1 1/4 cups milk; 1/4 cup unsulfered molasses; 1 large egg; 1 1/4 sticks (10 tablespoons) unsalted butter, softened

Servings: persons

1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups yellow cornmeal
3 tablespoons sugar
1 1/4 cups milk
1/4 cup unsulfered molasses
1 large egg
1 1/4 sticks (10 tablespoons) unsalted butter, softened

1
Preheat oven to 400 F. and butter a 9-by-5-by-3 inch loaf pan.
2
Into a large bowl sift together flour, baking powder, salt, and baking soda and whisk in cornmeal and sugar until combined well.
3
In a bowl whisk together milk, molasses, and egg until just combined.
4
Add butter to flour mixture and with an electric mixer beat until mixture resembles fine crumbs.
5
Beat in milk mixture until just combined.
6
Pour batter into pan and bake in middle of oven 35 minutes, or until a tester comes out clean.
7
Cool corn bread in pan on a rack 10 minutes and turn out onto rack to cool completely.
8
Corn bread may be made 2 days ahead and kept, wrapped in plastic wrap, in a cool, dry place.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 3/4 teaspoon salt, 1/4 teaspoon baking soda, and more.

Yes, Molasses Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Molasses Corn Bread

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