Recipe by SKDlup
This recipe uses molasses as a sweetener; however, such sweeteners were scarce in the 1600s.
Top Review by Sydney Mike
I really enjoyed the molasses taste here (used the dark variety) although a friend didn't like the sticks so much, but then, what does he know about good taste, anyway! Am definitely keeping this recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
- 1 1⁄4 cups milk
- 1 cup cornmeal
- 3⁄4 cup flour
- 3⁄4 teaspoon salt
- 3 teaspoons baking powder
- 1⁄3 cup molasses
- 2 eggs, beaten
- 2 tablespoons oil
- 2 tablespoons butter, melted
Directions See How It's Made
- Heat milk in saucepan until it is scalded.
- Put cornmeal in a mixing bowl and pour the hot milk over it.
- Mix thoroughly and then let it cool to lukewarm.
- Add the flour, salt, and baking powder to the cooled cornmeal mixture and stir well.
- Stir in the molasses, beaten eggs, oil, and melted butter.
- Pour the mixture into a well greased bread-stick pan.
- Bake at 400 degrees Fahrenheit for about 20 minutes.