Molasses Sweetened Corn Cake, is perfect next to a bowl of soup, a tossed salad or anything you might be serving. Corn cake used to be the day's bread, and this one is delicious!
Being major corn bread fans we took to this Molasses Sweetened Corn Cake, from Fannie Farmer right away!
Like many recipes from long ago, it is not the standard get a big pan and fill it up recipe. Why? Well for one thing back in the late 1800's keeping food fresh was a challenge. Baked goods in particular.
With no plastic wrap or freezer bags for storage, you baked a pan of corn cake as needed. The only way to fresh bread for a meal, was a freshly baked pan for that meal. Corn bread or corn cake as it is called here, does stale quickly. And probably the reason that crumbled corn cake in buttermilk was a popular snack.
This rustic corn cake is very, very tasty.
We both loved the molasses and corn flavors together. My dear husband had made the cornbread for our dinner to pair with baked beans and pulled pork stashed away in the freezer. The preparation is simple using a one-bowl method. Measure out the dry ingredients, whisk them together, make a "well" in the center of the dry ingredients, drop in the remaining wet ingredients, stirring them together in the "well" and then mix the whole bowl of ingredients together quickly.
There may be a few lumps but not to worry. You do however, want to make sure all the wet ingredients are mixed completely before combining the wet and dry ingredients together. A fork is a great tool for this. I use the one-bowl method as often as possible, because while I have many modern conveniences in my kitchen, I am the dishwasher!
Another delicious small batch recipe!
This recipe is baked in a 9X5 loaf pan, making it perfect for smaller families. For the two of us, we had leftovers, which we love! But like any cornbread or corn cake that comes out of our oven, it is revived the next day. A short stint in the microwave works well. But my favorite way to enjoy leftover corn cake is to cut thick-ish slices, buttered lightly and grilled in a cast iron skillet until lightly brown and crispy. Sometimes I drizzle a bit of maple syrup on top and eat it with a fork. Adding a fried egg on the side, makes it breakfast!
Ingredients needed for this recipe:
- cornmeal
- whole wheat flour
- baking powder
- salt
- molasses
- milk
- egg
- butter
You will also need the following:
- measuring cups
- measuring spoons
- fork
- medium mixing bowl
- 9X5 loaf pan
Now we are ready to begin!
Molasses Sweetened Corn Cake
adapted from: The Original Fannie Farmer 1896
375-degree oven
1 c cornmeal
3/4 c whole wheat flour
3 1/2 t baking powder
3/4 t salt
1/3 c molasses
3/4 c milk
1 egg
1 T melted butter
Melt the butter and set aside to cool until needed.
This recipe is perfect for the one bowl technique: place all the dry ingredients into the mixing bow. Using the fork, mix everything together, and make a "well" in the center of the dry ingredients.
Drop the egg into the well, beat lightly with the fork, add the milk and molasses. mixing the wet ingredients together.
Again using the fork, combine the entire contents of the bowl. Finally stir in the melted butter and pour into the prepared loaf pan.
Bake 20 minutes or until done in your oven. Let cool 5 minutes in the pan, cut, and serve.
Bake 20 minutes or until done in your oven. Let cool 5 minutes in the pan, cut, and serve.
Storage options for Molasses Sweetened Corn Cake. You may cover the leftover corn cake in the pan with plastic wrap or remove the corn cake from the pan and place in a storage container of choice. Store at room temperature for up to 2 days. For longer storage time, place in the refrigerator. You may freeze this recipe for longer storage time, but the low fat content may result in a dry texture when thawed.
UPDATE:
For your convenience, a "copy and paste" version of Molasses Sweetened Corn Cake has
been included below.
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Printable "copy and paste" version:
Molasses Sweetened Corn Cake
adapted from: The Original Fannie Farmer 1896
375-degree oven
1 c cornmeal
3/4 c whole wheat flour
3 1/2 t baking powder
3/4 t salt
1/3 c molasses
3/4 c milk
1 egg
1 T melted butter
adapted from: The Original Fannie Farmer 1896
375-degree oven
1 c cornmeal
3/4 c whole wheat flour
3 1/2 t baking powder
3/4 t salt
1/3 c molasses
3/4 c milk
1 egg
1 T melted butter
Melt the butter and set aside to cool until needed.
This recipe is perfect for the one bowl technique: place all the dry ingredients into the mixing bow. Using the fork, mix everything together, and make a "well" in the center of the dry ingredients.
Drop the egg into the well, beat lightly with the fork, add the milk and molasses. mixing the wet ingredients together.
This recipe is perfect for the one bowl technique: place all the dry ingredients into the mixing bow. Using the fork, mix everything together, and make a "well" in the center of the dry ingredients.
Drop the egg into the well, beat lightly with the fork, add the milk and molasses. mixing the wet ingredients together.
Again using the fork, combine the entire contents of the bowl. Finally stir in the melted butter and pour into the prepared loaf pan.
Bake 20 minutes or until done in your oven. Let cool 5 minutes in the pan, cut, and serve.
Bake 20 minutes or until done in your oven. Let cool 5 minutes in the pan, cut, and serve.
Storage options for Molasses Sweetened Corn Cake. You may cover the leftover corn cake in the pan with plastic wrap or remove the corn cake from the pan and place in a storage container of choice. Store at room temperature for up to 2 days. For longer storage time, place in the refrigerator. You may freeze this recipe for longer storage time, but the low fat content may result in a dry texture when thawed.
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As always, this sounds delicious!
ReplyDeleteReidland Family, thank you! I think this makes about 6 cornbread recipes here at Scratch Made Food!
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