This recipe is a nod to simpler times when molasses was gold and cornbread fed the family. Sorghum molasses was once a household staple in rural Appalachia, particularly during the Great Depression when sugar was a luxury. Families would grow sorghum cane, press it, and boil it down for this rich, bittersweet syrup that flavored everything from biscuits to baked beans. Pair this cornbread with soup beans or fried apples for a meal that feels like front porch wisdom.
🧾 Ingredients:
- 1 cup cornmeal (stone-ground, if possible)
- 1/2 cup all-purpose flour
- 2 tbsp sugar (optional, if you want it slightly sweeter)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup sorghum molasses
- 1 egg, beaten
- 1/4 cup melted butter or bacon grease (for authenticity)
🥄 Directions:
- Preheat oven to 400°F (200°C). Place a cast iron skillet inside to heat.
- In a large bowl, combine cornmeal, flour, baking soda, salt, and sugar.
- In another bowl, mix buttermilk, molasses, and egg. Slowly stir wet ingredients into the dry, then mix in melted butter.
- Carefully remove the hot skillet, grease it (if needed), and pour in the batter.
- Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
- Serve warm with butter—or more sorghum drizzled on top.
Also from the author:
From pharaohs to front porches, A Historical Guide to Bread by Christopher M. Wathen serves up the surprising stories behind humanity’s oldest staple. It’s part history lesson, part kitchen companion — and all heart.
👉 Get it fresh from the oven on Amazon.
And for more recipes:
Whether you’re feeding the family or just fixing something for yourself, we’ve got more down-home favorites waiting on The Lintonian’s Recipes Page. From skillet suppers to Sunday desserts, come see what’s cookin’ — and don’t be a stranger.
👉 Browse our full recipe collection here.
A Final Laugh:
Why don’t molasses and cornbread make good detectives?
Because one’s too slow and the other crumbles under pressure! 😄