Ginger Honey Cornbread Recipe


I am a big fan of both gingerbread and cornbread. I thought it would be fun to combine the flavors of the two, and so my ginger honey cornbread was born. I decided to go all out with intense ginger flavor, so I used freshly grated ginger, candied ginger, root beer and last but not least ginger honey.

The result is a strong, mildly spicy cornbread, which we absolutely loved. It’s fairly simple to make, easy to transport and can be made a day in advance.

1. Info for Ginger Honey Cornbread Recipe

  • Cook Time: 50 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Calories: 208.8kcal

2. Ingredients for Ginger Honey Cornbread Recipe

  • 4 eggs
  • 2/3 cup granulated sugar
  • 1 cup corn meal
  • 1-¼ cups all-purpose flour
  • 1 teaspoon corn starch
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons brown sugar
  • 1-½ tablespoons candied ginger
  • 1 cup milk
  • 12 tablespoons unsalted butter, softened to room temperature

3. Directions:

  1. Preheat the oven to 400°F.
  2. When the temperature has reached 400°F, place a 9″-pre-seasoned cast iron skillet in the oven and heat it while preparing the cornbread batter.
  3. In a bowl, combine the flour, corn starch, baking powder, baking soda and salt. Sift the dry ingredients.
  4. Using an electric mixer, whisk the eggs with granulated sugar until you get a pale yellow foam. Add the grated ginger, ginger honey and root beer. Using a wooden spoon, continuously stir while adding the dry ingredient mix, corn meal, butter, 1 tablespoon of candied ginger, milk, brown sugar and 2 tablespoons of oil. Stir well until smooth and wet. For a light result, do NOT over-mix.
  5. Open the oven and remove the skillet. Immediately brush the hot skillet with 2 tablespoons of oil, greasing the inside.
  6. Transfer the cornbread batter into the hot skillet. Bake for about 10 minutes at 375°F, then lower the heat to 350°F and bake for another 20 minutes. Open the oven; sprinkle with the remaining candied ginger, rotate the skillet for an even result and bake for an additional 10-15 minutes. A skewer or a toothpick inserted into the cornbread should come out clean. Remove from the oven. Allow to cool. Flip out the cornbread, then transfer to a cooling rack.
  7. Bon appétit!

4. Tips and advices:

  • Sifting dry ingredients helps get rid of nasty lumps of flour and aerates the mixture when liquid is added. It’s very important for all your baking so you get a moist result.
  • For a moist result, you want the cornbread batter to be wet and rather sticky. Also make sure not to over-mix it.
  • I buy ginger honey at the Asian market, you can also find it online.
  • Per Carole’s advice, we tested baking the batter in different sized cast iron skillets. The 9.5-inch skillet produces a very moist cornbread (about 3-inch thick). The 15-inch one was much thinner with crunchier egdes. You could also make individual servings and bake them in a muffin pan.

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