Molasses Corn Bread with Orange Butter
Dark molasses and whole wheat flour make this corn bread a hearty, gently sweet loaf. Cut a warm slice and let the orange butter melt into its rustic cornmeal crumb.
Recipe link
Prep time10 min
Cook time1 hr
Total time1 hr 30 min
- Course
- Breads, Breakfast
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 250
Ingredients
Dry Ingredients
- 2 cups Original Bisquick baking mix
- ½ cup whole wheat flour
- ½ cup yellow cornmeal — fine- or medium-grind
- ⅓ cup sugar
- 1 teaspoon baking powder
Wet Ingredients
- 1 ¼ cups water
- ⅓ cup dark molasses
- 1 large egg
Orange Butter
- ½ cup butter — softened
- 2 tablespoons powdered sugar
- ½ cup light corn syrup
- 2 teaspoons orange zest — finely grated
Instructions
- 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.
- 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
- 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.
- 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
- 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
- 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
- Finish the Butter: Add the finely grated orange zest and mix just until evenly distributed.2 tsp orange zest
- Serve: Spread the orange butter generously over slightly warm slices of corn bread.
Notes
- Molasses: Use unsulfured dark molasses for a deep flavor and rich color. Do not substitute blackstrap molasses unless its stronger bitterness is specifically desired and tested.
- Cornmeal: Fine- or medium-grind cornmeal gives the loaf a pleasant corn texture without leaving the crumb excessively coarse or gritty.
- Mixing: Stir only until the dry ingredients are moistened, then move the batter directly to the oven. Overmixing can make the loaf tough or create tunnels.
- Doneness: The molasses makes the crust dark well before an ordinary yellow corn bread would appear done. Judge the firm center and toothpick test rather than color alone.
- Orange Butter: If the finished butter is softer than desired, refrigerate it for 10–15 minutes, then stir before serving.
- Make Ahead: The orange butter can be prepared ahead and stored covered in the refrigerator. Bring it to room temperature and stir before serving.
- Storage and Reheating: Cool the bread completely before wrapping. Store it tightly covered at room temperature for up to 2 days or freeze individual slices for up to 1 month. Rewarm slices briefly before serving.
- Serving Suggestions: Serve with New Mexico Green Chile, Onion-Baked Pork Chops, or Ham Yams & Apples.
- Optional Additions
- 1 pinch cinnamon (ground)
Nutrition (Approximate Per Serving)
Yield
1 loaf (12 slices) — Serving size: 1 slice with orange butter
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 250
- Carbohydrates
- 41 g
- Protein
- 3.5 g
- Fat
- 9 g
- Saturated Fat
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 270 mg
- Fiber
- 1.5 g
- Total Sugars
- 21 g
Equipment
- 9x5x3-inch loaf pan (Metal loaf pan; 9 x 5 x 3 inches.)
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon or flexible spatula
- Electric mixer (Hand mixer or stand mixer.)
- Cooling rack
- Zester or fine grater