Sweet Cornbread Cake


Make sweet cornbread cake your new summer dessert.

If you’re a fan of cornbread you know that it has a natural, wholesome sweetness. Slathered with butter and a little jam or eaten plain alongside soup it’s the only bread I know that can travel from breakfast to dinner to dessert.

cornbread cake 2sm

But a true dessert cornbread (in my books) needs to be a little sweeter than your standard recipe. That’s why I love this sweet cornbread cake recipe. It’s sweeter than my other cornbread recipes (has 10 Tbsp. of sugar) but still isn’t as sweet as a regular cake, which means the cornmeal taste isn’t lost. A little molasses  rounds out the flavour, and molasses is also drizzled on top for added stickiness.


This cake needs no frosting. Simply serve it with sweetened fresh berries. Sweet cornbread cake suits all of your favourite summer fruit, from rhubarb compote to strawberries, raspberries, sliced peaches, blueberries…


Sweet Cornbread Cake


  • ½ cup fine or medium cornmeal, spooned in
  • 1 ½ cups flour, spooned in
  • ½ cup + 2 Tbsp. sugar
  • 1 Tbsp. Baking powder
  • ½ tsp. salt
  • 2 eggs, room temperature
  • 3 Tbsp. Crosby’s Fancy Molasses, divided
  • 1/4 cup oil
  • ¼ cup melted butter
  • 1 ¼ cups milk or buttermilk


  1. Preheat oven to 350 F and line an 8” baking pan with parchment paper
  2. In a large bowl whisk the cornmeal, flour, sugar, baking powder and salt.
  3. In another bowl beat the eggs with 2 Tbsp. of the molasses. Whisk in the oil and the milk. Gently whisk the wet mixture into the dry, stirring just until no lumps of flour remain.
  4. Pour into prepared pan.
  5. Bake about 45 minutes, until the edge of the cake is pulling away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
  6. Let cool in pan for about 10 minutes then remove to a cooling rack.
  7. Drizzle with remaining Tbsp. of molasses before serving.

This cake is delicious served warm.

Almond Butter Energy Bars

Almond Butter Energy Bars Recipe

Makes 36 bars


  • 3 cups quick rolled oats
  • 1 cup bran (natural)
  • 1 cup unsweetened coconut
  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup chopped almonds
  • ½ cup raisins or dried cranberries
  • ¼ cup wheat germ or ground flax
  • ½ cup chocolate chips
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup almond butter (can use peanut butter)
  • 1 Tbsp. milk
  • 2 tsp. vanilla
  • ¾ tsp. baking soda


  1. Mix oats, bran, coconut, seeds, almonds, raisins, wheat germ and chocolate chips in large bowl.
  2. In a saucepan, combine molasses, oil, sugar and almond butter. Cook over medium-low heat until sugar dissolves and mixture is smooth. (Stir constantly.)
  3. In a small dish, combine milk, vanilla and baking soda. Stir into molasses mixture and remove from heat.
  4. Pour molasses-milk mixture over dry mixture and stir until dry ingredients are moist. Scrape mixture into a 9”x13” pan. Press mixture firmly into pan
  5. Bake at 275°F for 30-35 minutes.
  6. Let cool, cut into bars and store in the refrigerator.


Nutritional info: Per bar. Calories: 174, Fat: 10.5 g, Saturated Fat: 2.9 g, Cholesterol: 0 mg, Carbs: 18.9 g, Sugar: 8.5  Fibre: 2.7 g, Protein: 3.5 g, Potassium 228 mg