Name: Gingerbread Cornbread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M1DT21H0M0.000S
Yield: 12 servings
Ingredients: Unsalted butter, for the pan; 1 cup all-purpose flour, plus more for the pan; 1 cup yellow cornmeal; 3/4 cup tightly packed dark brown sugar; 2 teaspoons baking powder; 2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 1/8 teaspoon ground cloves; 1 large egg, beaten; 1 cup buttermilk; 1/4 cup molasses; 1/3 cup vegetable or olive oil; 1 tablespoon vanilla extract

Directions

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12m Easy 99%

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Preheat your oven to 400 degrees F and position a rack in the center of the oven. Butter and flour an 8-by-8-by-2-inch square baking pan and set aside.
Mix the cornmeal, 1 cup flour, sugar, baking powder, ginger, baking soda, cinnamon, salt and cloves in a large bowl until evenly combined. Add the beaten egg, buttermilk, molasses, oil and vanilla, and mix until the batter is smooth and completely combined.
Pour the mixture into the prepared baking pan and smooth out the top. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the cornbread cool in the pan, 10 minutes, then turn out onto a cooling rack.

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