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Candied Ginger Cornbread

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Candied Ginger Cornbread is a moist, flavorful twist on the classic cornbread, combining the sweetness of crystallized ginger with a gentle warmth from ground ginger. Perfect for breakfast, snacking, or pairing with soups and stews, this easy recipe elevates boxed mix into something special.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6–10 pieces
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat oven to 400°F (200°C). Grease an 8×4-inch loaf pan with neutral oil; optionally line with parchment for easy removal.
  2. In a mixing bowl, whisk together the egg, milk, and ground ginger.
  3. Stir in the chopped crystallized ginger and corn muffin mix, mixing just until combined. Avoid overmixing.
  4. Pour the batter into the prepared pan. If desired, top with thin slices of candied ginger for garnish.
  5. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  6. Cool slightly before slicing and serving.

Notes

  • For a citrus twist, add 1 teaspoon orange zest.
  • For extra spice, mix in a pinch of cinnamon or nutmeg.
  • Add 1/4 cup chopped pecans or walnuts for texture.
  • Drizzle with lemon glaze for a sweet-tart finish.
  • Bake in muffin tins for 12–15 minutes for mini muffins.
  • Store in an airtight container at room temperature up to 2 days, refrigerate up to 5 days, or freeze for 2 months.

Nutrition

Find it online: https://cheftinaskitchen.com/candied-ginger-cornbread/