Why You’ll Love This Recipe

This recipe is an easy yet impressive way to elevate boxed cornbread mix. The addition of ground ginger and chopped crystallized ginger brings a warm, sweet, and slightly spicy complexity that’s unexpected but irresistible. It’s quick to make, requires minimal ingredients, and works for a wide range of occasions—from cozy family dinners to festive holiday spreads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 egg
1/3 cup milk
1/2 teaspoon ground ginger
1/3 cup chopped candied (crystallized) ginger, cut to the size of raisins (plus a few thin slices for garnish, optional)
1 (8.5-ounce) box corn muffin mix (Jiffy brand preferred)
Neutral oil for greasing pan

Directions

1. Preheat oven to 400°F (200°C). Grease an 8×4-inch loaf pan with neutral oil. You may also line it with parchment for easy removal, but it’s optional.

2. In a mixing bowl or large measuring cup, whisk together the egg, milk, and ground ginger.

3. Stir in the chopped crystallized ginger and corn muffin mix, mixing just until combined. Do not overmix.

4. Pour batter into the prepared pan. If desired, place the thin slices of candied ginger on top for garnish.

5. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. Cool slightly before slicing and serving.

Servings and timing

Servings: 6–10 pieces
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

• Citrus Twist: Add 1 teaspoon of orange zest for a bright, fresh note.

• Extra Spice: Mix in a pinch of cinnamon or nutmeg for more warmth.

• Nutty Addition: Fold in 1/4 cup chopped pecans or walnuts for texture.

• Glaze Finish: Drizzle with a simple lemon glaze for a sweet-tart touch.

• Mini Muffins: Bake in a muffin tin for 12–15 minutes for grab-and-go treats.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and placed in a freezer-safe bag for up to 2 months. Reheat in the microwave for 15–20 seconds per slice or warm in a 300°F oven for 8–10 minutes.

FAQs

How sweet is this cornbread?

It’s mildly sweet, with most of the sweetness coming from the crystallized ginger.

Can I make this without the ground ginger?

Yes, but it will lose some of the warm spice flavor that balances the sweetness.

What’s the best way to chop crystallized ginger?

Use a sharp knife and lightly dust the ginger with sugar or cornstarch to prevent sticking.

Can I make this gluten-free?

Yes, use a gluten-free cornbread mix and ensure your crystallized ginger is gluten-free.

Will this work with fresh ginger instead of candied?

Fresh ginger will be more pungent and less sweet, so it will significantly change the flavor profile.

Can I double the recipe?

Yes, simply double the ingredients and bake in a 9×13-inch pan for the same amount of time or slightly longer.

Can I use buttermilk instead of regular milk?

Yes, buttermilk will give a richer, slightly tangy flavor.

How do I know when the cornbread is done?

It’s ready when the top is golden and a toothpick inserted into the center comes out clean.

Can I serve this warm or cold?

Both work well—warm slices have a softer texture, while cooled slices are slightly firmer.

What can I serve with candied ginger cornbread?

It pairs wonderfully with soups, chili, roasted meats, or simply with a pat of butter and tea.

Conclusion

Candied Ginger Cornbread is a charming upgrade to classic cornbread, offering a sweet-spicy surprise in every bite. With its quick preparation, simple ingredients, and versatile flavor, it’s a recipe you’ll want to keep in your baking rotation for both everyday meals and special gatherings.

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