Posted by: marthabernie | February 4, 2015

MOLASSES CORN BREAD – A Story

Though I grew up in Southern California, my parents were from a rural area in the Midwest, and my father particularly loved his cornbread.  My mother never added sugar when she made it as I do today (I like it sweet!), but when my father ate it, it was usually at the end of dinner and he slathered molasses on it.  Sometimes butter AND molasses mixed together.  I was thinking about this the other day when I came across an opened jar of molasses in the refrigerator.  I bought it for something or other but only used a couple of tablespoons so there was a lot left in the jar.  I put it back in the refrigerator and thought that I should probably use it up soon by making molasses cookies.  I am moving house in a few weeks, and the last thing I want to do is move open jars of stuff from the refrigerator…yet I hate to throw things away (this trait inherited from a mother who grew up scrimping, saving and never throwing anything away during the depth of the Depression years).

Today I was going through the refrigerator in the garage (yes, I have two!) and came across a package of corn meal that had been open for awhile.  I also found an opened package of Bisquick baking mix.  I took them in the house and started thinking…then I went searching in the cupboard for more opened boxes of things I don’t really want to pack and move next month.  I found an old box of brown sugar and an opened box of Billington’s Natural Dark Brown Molasses Unrefined Cane Sugar.  Here is what I did:

Mix 3 cups cornmeal with 2 cups Bisquick, 2 TABLEspoons baking powder and one teaspoon salt.  Then add 2/3 cup brown sugar, 2/3 cup molasses sugar, 4 large eggs and 2/3 cup molasses along with about 2 cups milk.  Stir it all up until you get a stiff batter (but not stiff like dough).  I added a little more water toward the end to get the consistency I wanted (but not runny like cake batter).  I then stirred in 1-1/2 cups of large golden raisins and put the batter into two pre-greased loaf pans.  I started them at 375 degrees F for the first 30 minutes, then reduced to 325 until they were cooked in the middle.  It was about 45 minutes total, but since my oven is not great, watch the progress with a cake tester or knife during the last 15 minutes.

This is a very heavy sweet bread, just like corn bread in consistency, but with plenty of molasses flavor and the raisins make it moist.   I am sure it will freeze well.  If you cannot find the molasses cane sugar, then I would substitute with another 1/2 cup brown sugar and about 3 heaping tablespoons more of the molasses.

I also found a package of Irish whole meal today in the refrigerator out in the garage.  I am thinking about what to do with it tomorrow….


Responses

  1. A very interesting recipe. I’ve never seen molasses in a cornbread before.

    Like

    • I haven’t either…sometimes sugar or brown sugar or honey, but I decided to give it a try and I really like it! It turned out much better than a lot of my cooking/baking experiments over the years!

      Like


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