Gingerbread Cornbread

Cornbread is definitely one of my favorite quick baking recipes. In this recipe, I added traditional gingerbread flavors and spices to create the perfect hybrid. It's a little nutty and crumbly (like cornbread), but very moist, dark, and beautifully spiced (like gingerbread). It's sweet, but not very, so it's perfect as a holiday side dish, or for breakfast with a bit of good, soft butter.
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  • Level: Easy
  • Total: 1 day 21 hr (includes cooling time)
  • Active: 15 min
  • Yield: 12 servings
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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


  1. 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.
  2. 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.
  3. 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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