Bonnie Hunter, Pembroke, ME
BHQM E-Newsletter Issue #9
Cornbread seems to be the natural accompaniment to chili or taco soup dishes. I especially like the flavor of this recipe because, unlike other cornbread recipes, it has molasses in it.
Preheat oven to 425°. Grease the bottom of a 8" x 8" x 2" pan.
Mix together into a large bowl
1 cup flour
¼ cup sugar
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
1 cup yellow corn meal
Make a well in center of dry ingredients and set aside.
Beat until thick and piled softly
1 cup buttermilk or sour milk
2 Tbsp. butter, melted
2 Tbsp. molasses
Add liquid mixture all at one time to dry ingredients. Beat until just smooth, being careful not to over mix. Pour into pan and spread to corners.
Bake at 425° about 20 minutes. cut into 2" squares; serve hot with butter or warm maple syrup.