Delicious and Easy Molasses Cornbread Recipe

Let me take you on a journey to a time in which the kitchen was the heart of every home. A place where love, laughter and countless memories were made over a hot stove. A time when ingredients were simple, but the recipes were anything but. This recipe is one of those recipes, it’s a true gem that has been passed down to me from my beloved Grandma.

As soon as you open the oven door and the sweet aroma of molasses cornbread wafts through your kitchen, you know that something special is in store for your taste buds. Each bite of this bread is a walk down memory lane – back to simpler times and delicious comfort food.

My grandma’s molasses cornbread recipe brings warmth and substance to any meal, whether it’s paired with chili, bacon and eggs or simply enjoyed alone with a slather of butter. It’s not just any cornbread recipe- the addition of molasses brings depth and complexity of flavor that’ll impress even the toughest critics.

Try out this marvelous molasses cornbread once and you’ll find yourself transported to happy days spent with loved ones sitting around a cozy fireplace munching on these gems. If you’re looking for amazing, homemade comfort food that’s easy to make, then look no further than my grandma’s molasses cornbread recipe!

Why You’ll Love This Recipe

Grandma's Molasses Cornbread
Grandma’s Molasses Cornbread

Hold on to your aprons, my fellow culinary explorers! Because I’ve got a recipe that will knock your socks off – Grandma’s Molasses Cornbread Recipe. Why you’ll love this recipe? How about the perfect blend of sweet and savory flavors? Or the moist and crumbly texture that just melts in your mouth?

This ain’t no regular cornbread, folks. No, no, no. This is the marvelous molasses cornbread that will take you on a journey to flavor town. The sweetness of the molasses perfectly complements the savory taste of the cornmeal and flour. It’s like a symphony of flavors in your mouth.

And let me tell you something else, this ain’t your grandma’s regular cornbread either. This is Grandma Molasses’ Brown Bread that has been polished, tweaked and perfected for generations – so perfected that it’s nothing short of legendary.

So, whether you’re looking to impress your dinner guests or simply indulge yourself in some comforting southern-style goodness, this molasses cornbread recipe is for you. Trust me, take one bite of this crumbly goodness and you’ll be hooked for life. Bon appétit!

Ingredient List

Here are the ingredients you’ll need to make Grandma’s Molasses Cornbread recipe:

  • 1 cup all-purpose flour
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 3/4 cup molasses
  • 1 egg
  • 1/2 cup oil or melted butter
  • 2 cups milk

These simple ingredients can be easily found in any grocery store, making this recipe a quick and easy one to whip up in no time!

The Recipe How-To

Now that we’ve covered the ingredients, let’s get to the exciting part: baking this marvelous molasses cornbread. Don’t worry, it’s nothing complicated.

Step 1: Preheat and Butter

Preheat your oven to 375°F (190°C). While waiting for the oven to heat up, melt a couple of tablespoons of butter in an 8-inch square baking dish or cast iron skillet. Be sure to coat the bottom and sides evenly with the butter.

Step 2: Dry Ingredients

Now grab a large mixing bowl and combine 1 cup cornmeal, 1 cup all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk all ingredients until they’re fully incorporated.

Step 3: Wet Ingredients

In another bowl, whisk together 1 egg, 1/4 cup of melted butter or oil, 1/4 cup molasses, and 2 cups of milk.

Step 4: Mix !

Add the wet ingredients into the dry ingredients and stir until everything is combined. Be careful not to overmix – you just want everything to be moistened. The mixture may seem thin at first, but don’t worry—it’ll work out.

Step 5: Bake it!

Pour the batter into the preheated baking dish or skillet, spreading it out evenly. Now Bake it! for about 25-30 minutes. You will know it’s done when it turns golden brown around the edges and a toothpick inserted into the center comes out clean.

Step 6: Rest

Once done, let it rest in pan or skillet for at least five minutes before cutting into slices.

That’s it! You now have a delicious cornbread that goes great with any meal or can be eaten as a snack anytime of day. Make sure to store any leftovers properly (we’ll get into that next).

Substitutions and Variations

Listen up, folks. If you’re feeling adventurous and want to put your own spin on Grandma’s Molasses Cornbread Recipe, there are a few substitutions and variations you can consider.

Firstly, if you don’t have molasses on hand, you could substitute it with brown sugar. It won’t give the same depth of flavor, but it will still add a touch of sweetness to the cornbread. Speaking of sweetness, if you prefer your cornbread sweeter, go ahead and increase the amount of sugar in the recipe.

You can also change up the texture of the cornbread by altering the ratio of flour to cornmeal. If you want a more crumbly texture, increase the amount of cornmeal. Conversely, if you want a smoother texture, use more flour.

For those looking to cut back on calories or gluten, you can swap out some of the ingredients. Try using gluten-free flour instead of all-purpose flour, or almond milk instead of regular milk. You could even experiment with using less butter or oil in the recipe.

Looking for some extra flavor? Play around with different types of molasses – blackstrap molasses will add a more intense, bittersweet flavor, while flavored molasses (such as gingerbread-flavored) can add an exciting twist.

Finally, if you’re feeling really creative and want to try something new, why not turn this classic Southern recipe into something completely different? Use the base mixture to make cornbread muffins or skillet cornbread. Or, if you’re in the mood for something sweet rather than savory, add some chocolate chips and turn it into cornmeal crinkle cookies.

In short folks, don’t be afraid to get creative with Grandma’s Molasses Cornbread Recipe. With a little experimentation, you might just come up with a masterpiece that’ll have everyone asking for seconds!

Serving and Pairing

When it comes to serving Grandma’s Molasses Cornbread, you have a variety of options. You can serve it alongside savory dishes such as chili, barbecue, or fried chicken. The sweet and tangy flavors of the cornbread pair well with the rich and spicy flavors of these dishes.

Alternatively, you can also serve it as a dessert. Top it with some whipped cream or vanilla ice cream for a truly decadent treat.

If you’re feeling adventurous, you can try making a sandwich with the cornbread as the bread. Spread some butter, jam, or honey on top for added sweetness.

No matter how you choose to serve it, Grandma’s Molasses Cornbread is bound to be a hit. Its marvelous molasses flavor and crumbly texture make it the perfect side dish or sweet treat for any occasion.

Make-Ahead, Storing and Reheating

Listen, when it comes to making cornbread, grandma always said that patience is key. And while I’m all for savoring every crumb of this marvelous molasses cornbread in one go, sometimes we just can’t help but cook a little too much. Fear not! There’s no need to call the cookin’ police, because grandma’s got you covered with some tips on how to store and reheat this sweet and savory goodness.

Firstly, let’s talk make-ahead. If you want to get ahead of the curve and prepare your batter ahead of time, then do so! It’ll keep covered in the fridge for up to 24 hours before baking. Be sure to give it a good stir before pouring into your skillet or muffin tin.

Now let’s talk storing. Unlike some other breads that can dry out overnight, this brown sugar cornbread will remain moist and delicious for several days if stored properly. To retain its freshness, wrap it in plastic wrap or aluminum foil and store in a cool, dry place. Or you could even throw it in an airtight container!

Lastly, the best part: reheating! If you’ve got leftover cornbread lying around (hey, no judgment here), then you can easily bring it back to life with some heat. Wrap slices in damp paper towels and microwave for 10-20 seconds until heated through. Or throw it back in the oven at 350 degrees Fahrenheit for about five minutes until it’s warmed to perfection. And if you’re daring enough and want to add some extra flavor – this is optional – try drizzling it with some blackstrap molasses before reheating.

So there you have it, folks: how to handle your marvelous molasses cornbread from make-ahead preparation to storage and reheating. Now all there’s left to do is indulge!

Tips for Perfect Results

Listen carefully, my dear reader, as I am about to reveal to you some of the most critical tips for making the perfect Grandma’s Molasses Cornbread recipe. Make sure you have your apron on and your sleeves rolled up because these tips will require your full focus and attention.

Firstly, it is crucial to measure your ingredients precisely. Measuring too much or too little can result in a dense or dry cornbread that nobody wants to eat. Therefore, I recommend using a scale to weigh the flour, cornmeal, and sugar accurately. In contrast, for liquids such as milk and molasses, use measuring cups.

Secondly, mix the dry and wet ingredients together separately before combining them. This technique helps ensure that all ingredients are evenly distributed throughout the batter. Remember to stir just until everything comes together! Over-stirring can cause tough cornbread.

Thirdly, preheat your oven before baking the bread. This step ensures that the bread will bake evenly and rise uniformly. A common mistake among bakers is that they rush into putting their unbaked batter into the oven without first heating it up.

Fourthly, use butter or oil to grease your pan generously. When heated, butter coats each cornmeal grain, giving them their trademark crispy texture in every bite.

Fifthly and finally, let the baked cornbread cool before slicing it up. Resist the temptation to cut into it right away as this can disrupt its crumb structure – instead wait at least ten minutes after baking before slicing it up.

Nowadays, almost everyone knows how to follow a recipe based on listed instructions. However, following these tips is what will differentiate you from novice bakers so take these tips seriously and boost your culinary score up a notch!


Now, it’s time to tackle some frequently asked questions about Grandma’s molasses cornbread recipe. You may have some queries and doubts that need to be addressed. Let me answer them one by one, so you will have a better understanding of the process and outcome of this delicious cornbread recipe. Read on!

What’s the difference between Southern cornbread and regular cornbread?

When it comes to cornbread, geographical location can greatly influence the recipe. Northern cornbread tends to be less sweet and relies on a combination of yellow cornmeal and fewer eggs to achieve a dry and crumbly texture. In contrast, Southern-style cornbread can be made with either white or yellow cornmeal and boasts a buttery finish. Additionally, more eggs are often incorporated into the recipe, resulting in a cake-like texture that is beloved in Southern cuisine.

What does adding an extra egg to cornbread do?

One way to intensify the corn taste in the bread is by incorporating a larger amount of corn. For those who prefer a more pronounced eggy flavor, adding an egg to the recipe can supply that taste. Conversely, swapping out water for buttermilk can enrich the flavor profile of the bread with a creamier essence.

Do Southerners put sugar in cornbread?

Cornbread evolved from the simple corn pone recipe with the addition of ingredients like buttermilk, eggs, and baking soda or baking powder. In modern times, the Southern cornbread recipes have been modified to also include wheat flour and sugar. This has resulted in a variation of flavors and textures.

Does cornbread taste better with oil or butter?

For a delectable cornbread that is both flavorful and moist, incorporating butter is essential. Even though oil can provide an irresistibly tender texture, butter elevates the overall taste of the bread. To counteract any potential dryness from the butter, I choose to use buttermilk which adds a lusciously moist element to the cornbread. In fact, buttermilk is an excellent ingredient to use in baking, whether it be for cakes, muffins, or breads, because it infuses an extra richness to the final product.

Bottom Line

In conclusion, Grandma’s Molasses Cornbread Recipe is a classic that deserves a spot in your recipe collection. This recipe has been passed down for generations and tested for its deliciousness and ease of preparation. The molasses adds richness and depth to the bread while the cornmeal gives it a perfect texture.

By following this recipe, you’ll be able to make perfect molasses cornbread every time. This versatile dish is perfect for any occasion, from a simple family dinner to a picturesque picnic in the countryside. It pairs well with various side dishes like chili or baked beans, but is also great on its own with some butter spread on top.

This recipe is also adaptable to different dietary needs and preferences. You can substitute the flour for gluten-free flour or use almond milk instead of regular milk. You can even experiment by incorporating different flavors of molasses or adding some sweet potato puree to make it more nutritious.

Overall, Grandma’s Molasses Cornbread Recipe is an excellent addition to your menu repertoire. Don’t hesitate to give this wonderful recipe a try- you won’t regret it!

Grandma's Molasses Cornbread

Grandma’s Molasses Cornbread Recipe

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.
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Calories 351.6 kcal


  • 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!

Your Own Notes


Serving: 105gCalories: 351.6kcalCarbohydrates: 67.1gProtein: 7.7gFat: 6.6gSaturated Fat: 3.2gCholesterol: 60.1mgSodium: 343.5mgFiber: 2.6gSugar: 24.4g
Keyword < 30 Mins, Breads, Easy, Quick Breads
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You