Prep 5 mins
Cook 25 mins
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.
- 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
- 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!
Wow! This was so easy and so tasty. The molasses gave it a sweet, but not over-powering taste. My husband and I loved it. Thank you!
OH MY GOODNESS! My family loved this recipe! The kids only wanted the cornbread, but had to be persuaded to eat some of the other food as well. Later on (since I happened to make a double batch for company), the kids wanted this cornbread instead of a cookie. I had no arguments there. We all sat around and shared another cornbread muffin, since they're easier for little fingers to hold. THANK YOU for the new recipe request!
not much of a cornbead person -
but ive made an exception for this one!