Molasses Cornbread

Hi, well it snowed here over night, so we just got back in from shoveling snow. We only got 3-5 inches, we also have a plow guy that cleans out most of the driveway, we only have to clean off the cars, between the cars and out around the back so we can still feed the birds.

We had already decided on what we were having dinner today, so while Earl is putting the chili together, I thought that I would share the new recipe we found for cornbread. As this is a new recipe I do not know how it will turn out. We wanted Johnny cake, which Earl tells me is basically cornbread with molasses in it. So we he went online to a couple of websites and found nothing. I also looked through my favorite cook books and found no recipes either. I looked on the jar of molasses, they have a web site, and Earl looked at their site and found a digital cook book. He liked the sound of this Molasses Cornbread. I have never heard of a cornbread with yeast in it. So this is new to me, I like trying new recipes I will let you know what I think of this one.


Molasses Cornbread

1½ cups cold water

3 teaspoons salt

1 cup cornmeal (coarse grind)

1 cup cold whole milk

¼ cup Crosby’s Fancy Molasses

1 Tablespoon instant dry yeast

4 cups all-purpose flour

Butter, for greasing pans

Olive oil, for brushing dough


Bring cold water and salt to boil in small pan on medium-high heat. Whisk in cornmeal a bit at a time. Reduce heat to low and cook for 1 minute, stirring constantly, until consistency of thick mush. Stir when cooled to room temperature. Put cornmeal mixture, milk and molasses in bowl of stand mixer equipped with dough hook. Sprinkle in yeast. On medium speed, blend in flour 1 cup at a time. You may need to add more flour or less depending on the humidity. Mix until dough is smooth and elastic. The dough should come away from the sides of the bowl but stick to the bottom. Turn onto floured work surface and knead three or four times.

Place in large, greased bowl and cover with kitchen towel. Leave in warm place till doubled in volume, about 2 hours.

Butter 2 loaf pans (9” x 5”). Divide dough in half and pat into 2 loaves. Place in pans and cover with kitchen towel. Let sit 45 minutes or until doubled in size.

Brush tops lightly with oil. Bake in preheated 425°F oven for 10 minutes. Reduce heat to 350°F and bake 20 to 25 minutes more, or until lightly browned.

Cool on wire rack for 5 minutes, then turn out of pans. Cool to room temperature before slicing.

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