I know many of you remember the old school rhyme mamas little baby loves shortnin’ bread! Well maybe it’s because I am a bit old school but this nursey rhyme always made me think of cornbread and going to my grandma’s house. She always made the best cornbread that was the bomb! My mom made cornbread, but it was always from a jiffy box. It had nothing on my grandma’s cornbread.
I have come a long ways from my jiffy box days as a child. Gosh if I even walk down that aisle I look at the ingredients on the box label and shake my head. I can’t believe I use to love that stuff!! Honey molasses cornbread is not your average cornbread. It’s hearty and the flavors are rich, deep and earthy. If you’re a fan of molasses because it’s too deep of a flavor, the kiddies may not care for it or you haven’t acquired a taste for it. You can use less molasses and sub with your favorite sugar or more honey.
Molasses comes with a lot of benefits, one of my favorite being its high in Iron. Many of us are not getting enough iron in our diet, and if you’re a woman it’s so important for you to get iron in your diet. I normally skip the honey and add more molasses, but Josh is not a fan of the deep molasses flavors. This recipe is created just for those picky eaters.
Honey Molasses Cornbread Recipe:
1 cup whole pastry flour
¾ cup cornmeal
1 tbsp. butter, softened (I used whipped)
3 tsps. baking powder
½ tsp. salt
1 egg
¼ cup honey
1 cup milk (I used almond, more maybe needed)
¼ cup molasses
Recipe Directions: Preheat Oven to 400 degrees. In a large bowl, stir together cornmeal, flour, baking powder and salt. In a separate bowl, stir together egg, milk butter and molasses. Stir egg mixture into flour mixture; mix until blended. Pour batter into prepared baking pan. Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.
