Best 4 Molasses Mistake Cornbread Recipes
Cornbread, a staple in Southern cuisine, is a delectable journey through history and flavor. This versatile quick bread, often made with cornmeal, flour, and buttermilk, has been a cherished tradition for generations. Its golden-brown crust and moist, slightly sweet interior make it a perfect accompaniment to hearty stews, chili, and barbecue. Whether served as a side dish or enjoyed on its own, cornbread is a true comfort food that warms the soul.
This article presents a collection of enticing cornbread recipes that showcase its remarkable versatility. From the classic Southern-style cornbread to innovative variations like skillet cornbread, jalapeño cornbread, and even a gluten-free option, there's a recipe for every palate and occasion. Embark on a culinary adventure as we explore the diverse flavors and textures that make cornbread so beloved.
MOLASSES CORNBREAD WITH PINEAPPLE & YELLOW SQUASH
Give this recipe a try at your next dinnertime meal. This recipe makes two pans of cornbread. You can serve one and store the other. We enjoyed it served with Garlic Herb Lentil Hash (made into patties) Pickled Watermelon Rind Salty Bacon Beet Green Saute. Links to all these recipes are attached in the directions. Enjoy!
Provided by Tiffany Bannworth
Categories Other Side Dishes
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven 325.
- 2. Cream sugars and oil. Add vanilla and continue to beat.
- 3. Add in eggs one at a time. Beating each time.
- 4. Add in sour cream and molasses.
- 5. Sift and combine the dry ingredients. Add in a quarter at a time.
- 6. Fold in corn, pineapple, and squash. Mix until totally incorporated.
- 7. Depending on how juicy your pineapple is, you may need to add a little milk to make a nice batter. This is optional.
- 8. Divide batter and pour between two greased pans. If you are using cast iron cornbread pans, pour about 1/4 a cup of vegetable oil into each pan first.
- 9. Bake in oven until centers of cornbread are firm and come out dry when tested.
- 10. Give this a try. Serve with https://www.justapinch.com/recipes/side/vegetable/garlic-and-herb-lentil-hash.html?p=44 https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/pickled-watermelon-rinds.html?p=5 https://www.justapinch.com/recipes/side/vegetable/salty-bacon-beet-greens-saute.html
CHRIS SCHLESINGER'S CORNBREAD
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 8-inch pan
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Butter an 8-by-8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside.
- In a small bowl, combine milk, molasses, and egg. Add to the dry ingredients, and mix well. Pour batter into prepared baking pan, and bake until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer to a cooling rack. When cool, gently run a knife around pan; unmold.
MOLASSES CORN BREAD
Steps:
- Preheat oven to 400° F. and butter a 9-by-5-by-3 inch loaf pan.
- Into a large bowl sift together flour, baking powder, salt, and baking soda and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk, molasses, and egg until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles fine crumbs. Beat in milk mixture until just combined.
- Pour batter into pan and bake in middle of oven 35 minutes, or until a tester comes out clean. Cool corn bread in pan on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be made 2 days ahead and kept, wrapped in plastic wrap, in a cool, dry place.
GRANDMA'S MOLASSES CORNBREAD
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.
Provided by Junkintrunk
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Tips:
- Use real molasses. This is the key to authentic cornbread flavor. Look for unsulphured molasses, which has a more robust flavor than sulphured molasses.
- Don't overmix the batter. Overmixing will make the cornbread tough. Mix just until the ingredients are combined.
- Let the batter rest. This allows the cornmeal to absorb the liquid and results in a more tender cornbread.
- Bake the cornbread in a hot oven. This will help it rise and create a crispy crust.
- Serve the cornbread warm. Cornbread is best when it's fresh out of the oven. Serve it with butter, honey, or your favorite side dish.
Conclusion:
Cornbread is a delicious and versatile bread that can be enjoyed in many different ways. Whether you like it plain, with butter and honey, or dressed up with cheese and chili, there's a cornbread recipe out there for everyone. So next time you're looking for a quick and easy bread to make, give cornbread a try. You won't be disappointed.
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