Ginger Honey Cornbread

Ginger Honey Cornbread

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  • Prep Time


  • Total Time


  • Servings



  • 4 eggs

  • ⅔ 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

  • ¼ cup ginger honey

  • 2 tablespoons brown sugar

  • 1-½ tablespoons candied ginger

  • ½ cup root beer

  • 1 cup milk

  • 12 tablespoons unsalted butter, softened to room temperature

  • ¼ cup olive oil


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.


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