recipe reviews for:

Molasses Mistake Cornbread

“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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Reviewed: Jan. 17, 2012

My family did not care for the favor.

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Reviewer:

Lucy

Reviewed: Nov. 18, 2011

My main complaint? too much salt. I think 1/2 tsp would serve better... I also didn't find it sweet enough. It could use either more molasses or some sugar. The texture was nice though and it was very moist.

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1 user found this review helpful

Reviewer:

dahlia

Reviewed: Sep. 10, 2009

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

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3 users found this review helpful

Reviewer:

LDS Mom of 4

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: 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.

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11 users found this review helpful

Reviewer:

KatieMae

Reviewed: Oct. 2, 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.

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3 users found this review helpful

Reviewer:

CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: 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.

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4 users found this review helpful

Reviewer:

COOKIN LADY

Cooking Level: Expert

Reviewed: Mar. 1, 2006

did not like the bitter taste. i will keep looking for a better one than this.

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Reviewer:

poconojack

Reviewed: Jan. 11, 2006

I loved it although I added jalepenos and a bit of oil. Yummy!

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2 users found this review helpful

Reviewer:

Sandy Williams

Cooking Level: Expert

Home Town: Waterloo, Ontario, Canada

Reviewed: 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!

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18 users found this review helpful

Reviewer:

coolbeans

Reviewed: Oct. 8, 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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3 users found this review helpful