Buttermilk Cornbread With Molasses

Even though I spend about 5 hours a week in Townline BBQ, I never get sick of cornbread. It toes the line between regular food item and dessert…it’s basically breadcake (cakebread?). If you don’t care about carbs, that’s definitely a winning combo. It’s been a while since I made some and, with this being July 4th weekend and all, I figured it was a good time to revisit a recipe I’ve used in the past. A few little tweaks—some on purpose, some as a matter of necessity—and this turned out to be a welcome addition to any BBQ.

1st tweak? Buttermilk instead of skim. Why? No clue. I have gotten to a point in my life where I always have some in my refrigerator and wanted to see what would happen. According to Taste of Home, it “brings a pleasant tang to cakes, breads, biscuits and other family favorites.” Seems to have worked pretty well.

The 2nd tweak was using molasses instead of brown sugar. I was worried the flavor would be overwhelming, but all it really did was darken the color of the final product. Didn’t actually make that big of a difference other than making the recipe title sound a lot more interesting than it really is.

The final tweak was due to the fact I can’t seem to remember to pick up more baking powder whenever I’m at the grocery store—it’s been like two weeks since I ran out. Instead, I substituted a combo of cream of tartar and baking soda (1 tsp baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda). Does the job in a pinch.


  • 1 cup yellow cornmeal *
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 tbsp molasses
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1 egg
  • 1/3 cup butter

* Did you know there’s a difference between cornbread mix and cornmeal? There is! Remember to read labels. The more you know.

  1. Preheat oven to 400 degrees and prepare a 9″ x 9″ baking dish
  2. In large mixing bowl, soak the corn meal in the buttermilk for about 10 – 15 minutes.
  3. In a separate bowl, while the corn meal is soaking, whisk together flour, suger, salt and baking soda.
  4. Add flour mixture to corn meal and mix until combined.
  5. Add the egg, butter and molasses and mix until completely combined.
  6. Pour batter into prepared baking dish.
  7. Cook for approximately 25 – 30 minutes.
  8. Once finished (you can tell because the bread won’t have any “jiggle” when you tap the dish) remove from oven and allow to completely cool before cutting.
  9. Cut into 9 (or 12) pieces and serve.
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