Shockingly Delicious Candied Ginger Cornbread Recipe

Introduction

This Shockingly Delicious cornbread combines the warm spice of ground ginger with the sweet, chewy bursts of candied ginger for a unique twist on a classic side. Perfectly golden and flavorful, it’s an easy bake that will surprise and delight your taste buds.

Ingredients

• 1 egg
• 1/3 cup milk
• 1/2 teaspoon ground ginger
• 1/3 cup chopped candied (crystallized) ginger (chopped to the size of raisins; optionally reserve a few thin slices for garnish)
• 1 (8.5-ounce) box corn muffin mix (Jiffy brand preferred)
• Garnish: a few thin slices of candied ginger (optional)

Instructions

1. Step 1: Preheat the oven to 400°F. Brush an 8×4-inch loaf pan or a 9×5-inch pan with a neutral oil and set aside. Lining with parchment is optional depending on whether you want to remove the loaf whole after baking.
2. Step 2: In a small bowl or a 4-cup glass measuring cup, whisk together the egg, milk, and ground ginger until combined.
3. Step 3: Add the chopped candied ginger and dry corn muffin mix to the wet ingredients. Stir gently just until moistened—avoid overmixing.
4. Step 4: Pour the batter into the prepared pan. If desired, place a few thin slices of candied ginger on top as a decorative garnish.
5. Step 5: Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Step 6: Remove from the oven and allow the loaf to cool slightly before slicing and serving.

Tips & Variations

• For a more pronounced gingery flavor, add a pinch of ground cinnamon or nutmeg along with the ground ginger.
• If you prefer a milder sweetness, reduce the amount of candied ginger slightly or chop it finer so it distributes more evenly.
• Try adding a handful of chopped nuts, like pecans or walnuts, for added texture.
• Serve warm with butter or honey for an extra comforting treat.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in a microwave or oven until warm. You can also freeze the cooled loaf wrapped tightly in foil or plastic wrap for up to 2 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of corn muffin mix?

Yes, you can use any brand of corn muffin mix, but the texture and flavor may vary slightly. Jiffy mix is preferred for its consistent results.

What can I substitute for candied ginger?

If you don’t have candied ginger, try dried ginger pieces or finely chopped crystallized ginger. You could also use chopped crystallized orange peel for a different but complementary flavor.

Shockingly Delicious Candied Ginger Cornbread Recipe

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★★★★★

4.7 from 91 reviews

• Author: Charlotte
• Total Time: 35-40 minutes
• Yield: 6–10 servings 1x

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Description

This shockingly delicious ginger-infused cornbread combines the warmth of ground ginger with the sweet chewiness of candied ginger for a unique twist on a classic comfort food. Perfectly moist and subtly spiced, it makes an excellent side for any meal or a delightful snack on its own.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 egg
• 1/3 cup milk
• 1/2 teaspoon ground ginger
• 1/3 cup chopped candied (crystallized) ginger (chopped to the size of raisins)
• 1 (8.5-ounce) box corn muffin mix (Jiffy brand preferred)

Garnish

• A few thin slices of candied ginger for topping (optional)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Brush an 8×4-inch loaf baking pan or dish with a neutral oil such as vegetable or canola oil. You may line the pan with parchment paper for easier removal if desired, but this is optional.
2. Mix Wet Ingredients: In a small bowl or a 4-cup glass measuring cup, whisk together the egg, milk, and ground ginger until fully combined.
3. Add Ginger and Corn Muffin Mix: Stir in the chopped candied ginger and then add the dry corn muffin mix. Gently combine the ingredients just until moistened, being careful not to overmix.
4. Pour Batter and Garnish: Pour the batter into the prepared loaf pan. Optionally, place thinly sliced candied ginger pieces on top for garnish to add a decorative and flavorful touch.
5. Bake: Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Remove the pan from the oven and let the cornbread cool slightly before slicing. You can cut directly in the pan or remove the loaf for cleaner slices. Serve warm or at room temperature.

Notes

• If you want easier removal and cleaner slices, lining the pan with parchment paper is recommended but not required.
• Using Jiffy brand corn muffin mix gives the best texture and flavor, but other corn muffin mixes can be substituted if needed.
• Adjust serving sizes based on how you cut the cornbread—either in traditional slices or smaller rectangles for more servings.
• You can save a few thin slices of candied ginger beforehand to use as decorative garnish on top for presentation.
• Ensure not to overmix the batter to keep the cornbread tender and light.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: cornbread, ginger, candied ginger, baking, side dish, Jiffy cornbread, unique cornbread recipe