Ginger Honey Cornbread Recipe

I am a big fan of both gingerbread and cornbread. I thought it would be fun to combine the flavors of the two, and so my ginger honey cornbread was born. I decided to go all out with intense ginger flavor, so I used freshly grated ginger, candied ginger, root beer and last but not least ginger honey.

The result is a strong, mildly spicy cornbread, which we absolutely loved. It's fairly simple to make, easy to transport and can be made a day in advance.

How to Make Super Moist Cornbread

In France, almost all breads are wheat flour-based, so my first experience with cornbread was a real treat. I love the sweetness of the corn. The texture, when prepared properly, is fluffy and light, but all too often I've had cornbread that was overly dry and crumbly.

After much experimentation, I've created an ultra moist cornbread recipe that is also easy to make. As proof, the cornbread you seen in the pictures was made by my 13-year-old sister-in-law, Sunny. I gave her the recipe last night and this morning she cooked it from scratch on her own.

For flavor, I added both pickled and roasted jalapeños and parmesan cheese. I think these ingredients are the best complements to the natural sweetness of the corn. You could also add finely chopped nuts or chopped dried cranberries if you wanted a more sweet / tart flavor.

If you're feeling a bit apprehensive about preparing homemade cornbread this year, just remember, if a 13 -year-old can do it, so can you.