Southern Corn Bread with Molasses-Bourbon Butter

"Corn bread is on the menu when we visit my grandmother. She swears by her cast-iron skillet, but you can also prepare this recipe in an eight-inch square baking pan coated with cooking spray. Molasses, creamy butter, and bourbon combine to make a delicious spread." -KKD


8 servings (serving size: 1 corn bread wedge and about 1 teaspoon butter)

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 4.7 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 5.4 g
Carbohydrate 33.5 g
Fiber 1 g
Cholesterol 46 mg
Iron 1.4 mg
Sodium 349 mg
Calcium 118 mg


2/3 cup all-purpose flour (about 3 ounces)
1 1/3 cups yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1 large egg, lightly beaten
5 tablespoons butter, softened and divided
2 teaspoons molasses
1/2 teaspoon bourbon
1/4 teaspoon grated lemon rind


Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Add buttermilk and egg; stir just until combined.

Place an 8-inch cast-iron skillet in the oven for 5 minutes, and remove from oven. Add 2 1/2 tablespoons butter to pan; swirl to melt and lightly grease pan. Stir melted butter into batter. Add batter to preheated pan. Bake at 425° for 20 minutes or until lightly browned and a toothpick inserted in center comes out clean. Cool 5 minutes in pan. Slice into 8 wedges.

Combine remaining 2 1/2 tablespoons butter, molasses, bourbon, and rind in a small bowl; beat with a mixer at medium speed until combined (about 1 minute). Serve butter with warm corn bread.

Susan Kitchens,

Cooking Light

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note