This is not your average, everyday cornbread. It is the color of dark amber, coarse in texture, sweetened by molasses with the tart tang of buttermilk. It is a hearty cornbread and stands up tall against the spiciest of chiles or the most robust of stews. It is so rich in flavor that one hardly needs butter, although hot cornbread with sweet melted butter is truly one of the great foods of the world.
Like all cornbreads, it takes but a few minutes to mix the ingredients and less than 20 minutes to bake. I prefer the denser texture caused by the stone ground whole wheat flour, but if you prefer a lighter, more traditional cornbread, then just substitute with an equal amount of all purpose flour.
Preheat the oven to 425 degrees. Grease an 8-inch square pan or similar size casserole.
Combine the dry ingredients in a mixing bowl. Measure the buttermilk into a 4-cup measuring cup or bowl. Add the egg, corn oil and molasses. Stir until the egg and molasses are thoroughly mixed in.
Pour the liquids into the flour mixture and stir until thoroughly blended. Pour the batter into the pan. Bake 15 to 20 minutes until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
©1994, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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