Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.
It looks plain and homey, you say.
I say it needs nothing more than an accompanying cup of hot tea.
Notice the dark square within the larger square of the bread. The top of the bread is crusty and chewy just removed from the oven. After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.
1 c butter
1/2 c water
3/4 c molasses (I had mild; use blackstrap if you want a stronger flavor)
3/4 c honey
1 c packed dark brown sugar
3 c all purpose flour
1 1/2 t baking soda
1/2 t salt
2 t ground ginger
2 t ground cinnamon
1/2 t allspice
1/8 t ground cloves
3 large eggs
1/2 c whole milk
1 T grated fresh ginger
Preheat oven to 325 degrees F
Place parchment in 9x9x2″ baking pan, allowing overhang on sides for easy removal of baked Gingerbread
Combine first 5 ingredients in pan. Place over low heat; stir until butter is melted; remove from heat to cool
Sift flour, soda, salt, ginger, cinnamon,allspice and cloves into a bowl; sit aside
When butter mixture cools to warm, add eggs one at a time beating after each addition.
Add the milk to the butter/egg mixture
Fold dry ingredients into wet and pour mixture into prepared pan. (This is a very liquid batter and fills the 9×9 pan almost to the top.
Bake for 60 – 70 minutes, until the gingerbread tests done in the center (toothpick inserted in center comes out clean; bread springs back when touched)
Allow to cool in pan 15 minutes then turn out of pan and cool on wire rack
Store at room temperature for 4 days or refrigerated for a week (I wrapped tightly and froze most of the bread; it’s delicious removed from freezer and thawed; serve at room temperature)
Add whipped cream and a dusting of cinnamon to serve (or, as I did…serve the bread simply cut into squares)
Posted in allspice, breakfast, cinnamon, cloves, dinner, fresh ginger, gingerbread, honey, lunch, molasses, snack
I’m from the South. Every day, Mama made cornbread (cornmeal mix, buttermilk, 1egg, drops of water). For years, I didn’t know cornbread other than Mama’s cornbread existed. (I was devastated to find people adding sugar to cornbread!)
Those days are long past, and I seldom make cornbread (even though I DO have my cast iron skillet if needed.) However,
taco soup needs cornbread for dippin’.
I’m glad I found the honey corn muffins in one of the
Baked boys cookbooks, “Baked Explorations.”
These were made and consumed at My Friend A’s home; so, I only have an iPhone photo.
Notice the course, open texture of the muffins. I used part medium grind cornmeal and part course grind cornmeal to make the honey corn muffins. The muffins boast both texture and flavor.
Warm out of the oven, the honey corn muffins had a slight sweetness; yet, broken and dipped into the soup, they held their shape and soaked in all the flavorful juices.
Thanksgiving is just days away. You need to make these to serve with your leftover turkey – turkey soup.
Honey Corn Muffins
(Adaped from Baked Explorations page 41)
2 large eggs
1 c buttermilk
1/4 c honey
4 T butter, melted and cooled slightly
1 c medium grind cornmeal
1/4 c course grind cornmeal
3/4 c all purpose flour
1 T baking powder
1/4 c light brown sugar
2 T granulated sugar
1 t salt
Preheat oven to 400 degrees F
Grease 12 c muffin pan (these stick to the sides) I didn’t use muffin liners because I wanted a crisp edge all around the muffin.
In bowl, whisk eggs to break up
Add buttermilk, honey, and butter to eggs.
In separate bowl, stir together remaining ingredients
Pour wet ingredients into dry ingredients and stir only to combine well. Don’t over mix.
Pour into muffin wells, about 2/3 full
Bake approximately 15 minutes, until they test done.
Remove from pan and enjoy!