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.
- 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!
not much of a cornbead person -
but ive made an exception for this one!