Molasses Mistake Cornbread Recipe - Allrecipes.com
Molasses Mistake Cornbread Recipe
  • READY IN 30 mins

Molasses Mistake Cornbread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
  2. 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.
  3. Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2005

After reading the other reviews, I wasn't sure I wanted to make this. Since someone mentioned that the molasses made this taste nasty, I decided to substitute it with corn syrup. Good call! I ended up adding about 3 tablespoons of that, and then 3-4 tablespoons regular sugar. This was the best cornbread I've ever had. =) Even my sister, who formerly hated cornbread, enjoyed it. Yum!

 
Most Helpful Critical Review
Nov 09, 2003

This bread tasted horrible! The molasses gave it an awful taste and it was very bitter. I will definately NEVER make this recipe again.

 

14 Ratings

Apr 14, 2003

Tastes great... Super easy.

 
Oct 28, 2008

RE: the other reviewers who say this is missing something, or who don't like the "whang" of molasses--add 1/2 teaspoon of baking soda. When you cook with molasses you always need a bit of baking soda to bring out the flavor and tame the "edge". Good recipe if you like "Yankee" cornbead.

 
Mar 31, 2008

Having read prior reviews, I used maple syrup instead of molasses, and I also added corn to the batter. This was not the best cornbread I've ever had, but it was good for a low-fat recipe. I'll probably make it again because it's healthier.

 
Sep 11, 2009

I added about 1/4 cup of honey and 1/2 tsp of baking soda. It was great!!

 
Oct 02, 2008

Probably won't be making this one again, it I do it'll be greatly modified. I liked the different flavor from the molasses but it was missing something else in taste. I didn't like the texture at all it was very spongy and nothing like I expect cornbread to be.

 
Oct 09, 2003

I'm sorry, but this was just plain tooooo bitter! And I even added a little sugar to the batter. On the bright side I liked the texture. Maybe making it without the molasses wouldn't be too bad.

 

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Nutrition

  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 1 g
  • 2%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 294 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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