Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"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

Susan Kitchens
Recipe by Cooking Light March 2007

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

231 calories; calories from fat 30%; fat 7.8g; saturated fat 4.7g; mono fat 2.1g; poly fat 0.4g; protein 5.4g; carbohydrates 33.5g; fiber 1g; cholesterol 46mg; iron 1.4mg; sodium 349mg; calcium 118mg.
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