Southern Corn Bread with Molasses-Bourbon Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 Ingredients:
2/3 cup all-purpose flour (about 3 ounces) |
1 1/3 cups yellow cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 cups fat-free buttermilk |
1 large egg, lightly beaten |
5 tablespoons butter, softened and divided |
2 teaspoons molasses |
1/2 teaspoon bourbon |
1/4 teaspoon grated lemon rind |
Directions:
1. Preheat oven to 425°.
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.
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.
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.
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