Molasses Corn Bread with Orange Butter

1. Prepare the Oven and Pan: Position a rack in the center of the oven. Preheat the oven to 350°F and grease the bottom of a 9x5-inch loaf pan.
2. Mix the Batter: In a large bowl, whisk together the Bisquick, whole wheat flour, cornmeal, sugar, and baking powder until evenly combined. Add the water, molasses, and egg. Stir with a wooden spoon or flexible spatula just until no dry pockets remain. A few small lumps are fine. Do not overmix.2 cups Bisquick baking mix, ½ cup whole wheat flour, ½ cup cornmeal, ⅓ cup sugar, 1 tsp baking powder, 1¼ cups water, ⅓ cup dark molasses, 1 large egg
3. Bake the Bread: Immediately pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, beginning to check at 50 minutes. The loaf is done when the top is deeply browned and firm, the sides are just beginning to pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top darkens too quickly, loosely tent it with foil during the final 10 minutes.
4. Cool the Bread: Let the loaf cool in the pan for 10 minutes. Run a thin knife around the sides if needed, turn the loaf onto a cooling rack, and let it rest for about 10 more minutes before slicing slightly warm.Orange Butter

Orange Butter

1. Cream the Butter: In a mixing bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed for 1–2 minutes, until pale, light, and fluffy.½ cup butter, 2 tbsp powdered sugar
2. Add the Corn Syrup: Reduce the mixer to low and gradually stream in the light corn syrup. Scrape the bowl as needed, then beat until the mixture is smooth and evenly combined.½ cup light corn syrup
3. Finish the Butter: Add the finely grated orange zest and mix just until evenly distributed.2 tsp orange zest
4. Serve: Spread the orange butter generously over slightly warm slices of corn bread.