A moist cornbread made with molasses. It doesn’t use any butter, because it really doesn’t need it. I came up with this one night when I was trying to make a cornbread sweetened with molasses. When I was cooking it, I realized that I’d forgotten to put butter in it. I ended up cooking it anyway, and it didn’t need any.
Original recipe makes 12 servings
Ingredients
2/3 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons molasses
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PREP
10 mins
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COOK
20 mins
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READY IN
30 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8×8 inch baking pan.
- In a large bowl, stir together cornmeal, flour, baking powder and salt. In a separate bowl, stir together egg, milk and molasses. Stir egg mixture into flour mixture; mix until blended. Pour batter into prepared pan.
- Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.
Nutrition
Calories: 83 kcal
Carbohydrates: 15.7 g
Cholesterol: 19 mg
Fat: 1 g
Fiber: 0.5 g
Protein: 2.6 g
Sodium: 294 mg
