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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

great butter

November 24, 2017
Made to recipe.  Loved the butter, which is strange because we don't ever make a sweetened corn bread.  Served with Texas-style chili.

mbpank's Review

January 31, 2012
This is a fantastic and really easy corn bread recipe. I make it all the time since I discovered the recipe a few months ago. I didn't make the bourbon butter per the recipe (I didn't have any bourbon on hand) but I used another alcohol and it was tasty - but not really necessary. And the recipe paired well with the chili I made the first time I tried it. Mmm Mmm.