By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
158 cal · 35 min
Molasses Cornbread
Recipe GLPR9ab37b7daa28df
A rich and moist Southern-style cornbread sweetened with molasses and made tender with sour cream and buttermilk. This golden bread has a slightly sweet flavor and a tender crumb that's perfect alongside chili, soup, or simply with butter.
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Ingredients
2 teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons melted butter
½ cup buttermilk
1 cup cornmeal
1 large egg
¼ cup molasses
½ cup sour cream
¼ cup sugar
½ cup unbleached all-purpose flour
Directions
Preheat your oven to 425°F. Lightly grease a 9x9-inch baking dish with butter or cooking spray and set aside.
In a medium bowl, whisk together the cornmeal, unbleached all-purpose flour, sugar, baking powder, and baking soda. Set the dry mixture aside.
In a separate large bowl, whisk together the egg, melted butter, molasses, buttermilk, and sour cream until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula just until the batter comes together. Do not overmix; some small lumps are fine.
Transfer the batter to the prepared baking dish, spreading it evenly with a spatula.
Bake at 425°F for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the cornbread to cool in the baking dish for 5 minutes before cutting into squares and serving warm.
Comments
Every ingredient is a pantry staple or quick grab at any Charlotte chain—no special stops needed. At roughly 25–30 cents per serving, this is genuinely cheap, driven by bulk cornmeal and molasses doing the heavy lifting rather than eggs or butter. The 35-minute claim is honest: 10 minutes mixing, 25 in the oven with zero babysitting. It feeds 12 as a side, reheats perfectly wrapped in foil, and molasses cornbread hits harder as a Southern comfort staple than a generic version would, especially alongside collard greens or soup.
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