Ginger Honey Cornbread Recipes

HONEY CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

HONEY GINGERBREAD

Steps:

• Preheat oven to 350°F. Butter 8-inch square glass baking dish. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Mix in honey and 1/4 cup minced ginger. Beat in eggs. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
• Spread batter in prepared dish. Bake until gingerbread begins to pull away from sides of dish and is springy to touch, about 50 minutes. Cool in pan on rack. Serve warm or at room temperature, cut into squares and topped with whipped cream and chopped ginger.

GINGER HONEY

Steps:

• Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don't get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently.
• Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.

GINGER HONEY CORNBREAD RECIPE

Steps:

• Preheat the oven to 400°F. 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. In a bowl, combine the flour, corn starch, baking powder, baking soda and salt. Sift the dry ingredients. 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 spatula, 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. Do NOT over-mix for a light result. Open the oven and remove the skillet. Immediately brush the hot skillet with 2 tablespoons of oil, greasing the inside. Transfer the cornbread batter into the hot skillet. Bake for about 10 minutes at 375°F, then lower the heat to 350°F for another 20 minutes. Open the oven; sprinkle with the remaining candied ginger, rotate the skillet for a homogenous result and cook 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.