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

Yield: 8 servings (serving size: 1 corn bread wedge and about 1 teaspoon butter)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 30%
  • Fat: 7.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.4g
  • Carbohydrate: 33.5g
  • Fiber: 1g
  • Cholesterol: 46mg
  • Iron: 1.4mg
  • Sodium: 349mg
  • Calcium: 118mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. 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.
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