Molasses & Buttermilk Cornbread
A rustic, dense cornbread with a golden crust made with molasses and buttermilk. Baked in a cast iron skillet, it's delicious on its own or served with beans and salsa.
Ingredients
- *2 tablespoons butter
- *1 1/2 cups cornmeal
- *3/4 cup all-purpose flour
- *2 tablespoons molasses
- *1 teaspoon salt
- *2 teaspoons baking powder
- *1/2 teaspoon baking soda
- *1/2 cup water
- *1 1/2 cups buttermilk
- *1 egg
- *1 teaspoon lard or bacon drippings for the skillet
Instructions
- 1
Preheat oven to 425 degrees Fahrenheit. Place a 9-inch cast iron skillet (#7) in the oven to preheat.
- 2
Mix together the cornmeal, flour, molasses, salt, baking powder, and baking soda in a large bowl.
- 3
Add the water, buttermilk, and egg to the dry ingredients and mix until combined. (Optional: substitute 1 can cream of corn for the water if preferred.)
- 4
Remove the hot skillet from the oven and add 1 teaspoon lard or bacon drippings. Swirl to distribute evenly.
- 5
Pour the batter into the hot skillet.
- 6
Bake for approximately 25 minutes. Check for doneness: the top should feel solid and the bread should have pulled away from the sides of the skillet.
- 7
Cool in the pan for 10 minutes before flipping the skillet to remove the bread. Serve warm.