Molasses Mistake Cornbread Recipes

GRANDMA'S MOLASSES CORNBREAD

Grandma's Molasses Cornbread image

Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.

Provided by Junkintrunk

Categories Quick Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cornmeal
1/2 cup flour
1 egg
1 cup milk
1/4 cup molasses
1/4 cup sugar
2 teaspoons butter, melted
1/4 teaspoon baking soda
2 teaspoons baking powder

Steps:

Mix all ingredients until well blended. Put in greased 9-inch round pan.
Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

CHRIS SCHLESINGER'S CORNBREAD

Chris Schlesinger's Cornbread image

Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes one 8-inch pan

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter, for baking pan
1 1/2 cups coarse yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
1 1/4 cup milk
1 tablespoon molasses
1 large egg

Steps:

Preheat the oven to 375 degrees. Butter an 8-by-8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside.
In a small bowl, combine milk, molasses, and egg. Add to the dry ingredients, and mix well. Pour batter into prepared baking pan, and bake until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer to a cooling rack. When cool, gently run a knife around pan; unmold.

MOLASSES CORN BREAD

Molasses Corn Bread image

Categories Bread Mixer Dairy Bake Vegetarian Cornmeal Molasses Gourmet

Yield Makes 1 loaf

Number Of Ingredients 10

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

Steps:

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

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