Molasses Mistake Cornbread
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"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."
Original recipe yield: 12 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 12
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INGREDIENTS:
- 2/3 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons molasses
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DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, stir together cornmeal, flour, baking powder and salt. In a separate bowl, stir together egg, milk and molasses. Stir egg mixture into flour mixture; mix until blended. Pour batter into prepared pan.
- Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.
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