If you’re looking for the perfect holiday bread, look no further. Part cornbread, part gingerbread, this dish has a bit of an identity crisis going on, but the good news for you is that means it can make an appearance at both dinner and dessert.
If you want to keep things a bit more savory, just omit the vanilla, and skip the cinnamon honey butter. If you’re looking for a tiny bit of sweetness, though, I’d suggest keeping things how they are in the recipe and guarantee you it won’t disappoint.
Gingerbread cornbread with cinnamon honey butter recipe
Prep time: 15 minutes | Bake time: 20 minutes | Total time: 35 minutes
For the gingerbread cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 teaspoon kosher salt
- 1 egg
- 1/4 cup molasses
- 1/3 cup canola oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons softened butter
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- Heat the oven to 400 degrees F, and grease a 9 x 9-inch baking pan.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, spices and salt.
- In a small bowl, whisk together the remaining ingredients.
- Add the wet ingredients to the large bowl, and mix together until fully incorporated.
- Pour the batter into the baking dish, smooth the top with a spatula, and bake for about 20 minutes, until the top is golden brown.
- Remove from the oven, let cool in the pan for about 10 minutes, then remove, and let finish cooling on a cooling rack.
- Meanwhile, make the butter by mixing together all the ingredients in a small bowl.
- Cut the bread into 16 squares, and serve with butter.