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Candied Ginger Cornbread is the perfect fusion — sweet, flavorful, slightly spiced from ginger and just right for breakfast, lunch, snack or with soup or chili.
Cornbread of all kinds is one of my favorite breads, so I’m always trying new ideas. And one of the easiest ways to experiment is with a box of Jiffy Corn Muffin Mix, a workhorse in the kitchen. You can do nearly anything to it, add whatever you want, and it always tastes good.
Today we’re adding candied (aka crystalized) ginger and a little ground ginger, to amplify the sweet quality of the bread, and give it a more complex flavor. It gives off a hint of gingerbread, but has the welcome grit and rustic charm of cornbread.
You could
- toast a slice and eat it for breakfast with cottage cheese
- toast a slice and eat it piled high with fresh strawberries for dessert
- cut it into rectangle chunks and serve it with soup or chili. It’s a utility player!
How to make Candied Ginger Cornbread
First, gather your 5 ingredients. For this loaf, we’ll need:
- Egg
- Milk
- Ground ginger
- Candied ginger, also known as crystallized ginger. Candied ginger is pieces of fresh ginger that have been boiled in sugar syrup, dried and dusted with granulated sugar. It has a very sweet, chewy presence with a gingery bite. You can find it in the grocery store, either in the baking aisle or with the specialty spices. You can also find it always at Melissa’s.com
- Box of corn muffin mix, preferred brand is Jiffy.
Chop the ginger. I use a small paring knife for maximum control. If you have enough, slice a few paper-thin slices to save as garnish for the top.
Mix the ingredients in a small bowl or 4-cup glass measuring cup.
Pour into prepared loaf pan or dish, dot the top with a few thin slices of candied ginger for pretty, and bake.
When cooled, either serve right out of the pan or remove the whole loaf and place it on a serving dish or wooden board to slice and serve.
Let’s make some Candied Ginger Cornbread!
Candied Ginger Cornbread is the perfect fusion -- sweet, flavorful, slightly spiced from the ginger and just right for breakfast, lunch, snack or with soup or chili.
Ingredients
- 1 egg
- 1/3 cup milk
- 1/2 teaspoon ground ginger
- 1/3 cup chopped candied (crystalized) ginger (chopped to the size of raisins.If you have enough ginger, slice a few additional paper-thin slices to save as garnish for the top before baking)
- 1 (8.5-ounce) box corn muffin mix (Jiffy brand preferred)
- Garnish: a few thin slices of candied ginger on top
Directions
- Turn oven on to 400F degrees. Brush an 8x4-inch loaf baking pan or dish with neutral oil and set aside. You could use a 9x5 if that's what you have. (My photos here show the pan being lined with parchment after brushing with oil, which is not strictly necessary. I did that so I could easily remove the loaf whole for blog photos. If you are going to be cutting and serving this from the loaf pan, you don't need to line it with parchment. Your choice.)
- In a small bowl or a 4-cup glass measuring cup, stir together the egg, milk and ground ginger. Add the candied ginger and dry corn muffin mix and stir to combine, just until moistened.
- Pour batter into prepared pan. Add the thinly sliced candied ginger pieces on top as decoration if you like. Leave them off if you don't want them.
- Bake 25-30 minutes, until golden brown. Remove from oven and cool slightly before cutting, or removing the whole loaf from the pan and cutting.
- Serves 6-10, depending on whether you are cutting cornbread slices or rectangles.
Notes
Recipe source: This is slightly adapted from a recipe by Barbara H. Fox of Altadena, Calif. Back in 2001 when I was writing a food column for a newspaper group, I created a contest for readers' best doctored corn muffin mix or corn bread mix recipes, and her recipe was one of the winners!
Pin the image below for Candied Ginger Cornbread to your Pinterest board to save this recipe
Welcome to Cornbread Month by the Bread Bakers!
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#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Thanks to this month’s host Dorothy from Shockingly Delicious.
- Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious
- Corn Meal Batty Cakes | Karen’s Kitchen Stories
- Cornbread Cupcakes | A Day in the Life on the Farm
- Vegetarian Cornbread Casserole | Sneha’s Recipe
- Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian
- Mom’s Golden Cornbread | Food Lust People Love
- Corn Free Skillet Corn Bread | A Messy Kitchen
- Gluten-Free Hush Puppies (Fried and Air Fryer) | Cook with Renu
- Gluten-Free Sugar-Free Cornbread | Culinary Cam
More cornbread recipes on Shockingly Delicious
Hatch Chile Cornbread (with a Jiffy mix)
Cornbread Waffles with Chicken, Avocado and Sweet and Spicy Crema
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Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 10 comments… read them below or add one }
Dorothy, I love the cornbread and ginger combination. Delicious! What a delicious group of recipes, too. 🙂 ~Valentina
Oh wow, I love the idea of candied ginger in a cornbread. Looks delicious and tempting.
This is calling my name. I LOVE anything ginger. I will have to try this soon.
My mother-in-law ADORES ginger and corn bread so I can’t wait to make this for her!
I adore ginger and candied ginger, and add it to all kinds of baked goods! This is definitely a winning recipe!
Kelly,
Thank you! I can just eat candied ginger out of the bag…that’s how much I adore it! We can be in the Candied Ginger Club together.
Jiffy is a staple in my kitchen as well. Thanks for hosting this month.
Wendy,
There is literally nothing you can do to ruin Jiff corn muffin mix!
I love the back story for this recipe. The contest sounds fun! P.S. This bread sounds amazing.
Karen,
Waaaay back in the day, it was fun to cook up whatever contests I wanted! If you like ginger, this is your bread.