Molasses Cornbread with Pineapple & Yellow Squash

Tiffany Bannworth


Give this recipe a try at your next dinnertime meal. This recipe makes two pans of cornbread. You can serve one and store the other.

We enjoyed it served with
Garlic Herb Lentil Hash (made into patties)
Pickled Watermelon Rind
Salty Bacon Beet Green Saute.

Links to all these recipes are attached in the directions.



★★★★★ 1 vote

10 Min
35 Min


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1 1/2 c
self rising cornmeal
1 1/2 c
self rising flour
2 Tbsp
dark molasses
1 can(s)
cream corn
1/2 c
crushed pineapple
1/2 c
shredded yellow, crook neck squash
1 c
dark brown sugar
1 c
1/4 c
vegetable oil
1/4 c
sour cream
1 Tbsp
1/4 tsp
sea salt
enough milk to make a nice batter

How to Make Molasses Cornbread with Pineapple & Yellow Squash


  • 1Preheat oven 325.
  • 2Cream sugars and oil. Add vanilla and continue to beat.
  • 3Add in eggs one at a time. Beating each time.
  • 4Add in sour cream and molasses.
  • 5Sift and combine the dry ingredients. Add in a quarter at a time.
  • 6Fold in corn, pineapple, and squash. Mix until totally incorporated.
  • 7Depending on how juicy your pineapple is, you may need to add a little milk to make a nice batter. This is optional.
  • 8Divide batter and pour between two greased pans. If you are using cast iron cornbread pans, pour about 1/4 a cup of vegetable oil into each pan first.
  • 9Bake in oven until centers of cornbread are firm and come out dry when tested.

Printable Recipe Card

About Molasses Cornbread with Pineapple & Yellow Squash

Dietary Needs: Vegetarian
Other Tag: For Kids

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