Gingerbread Cornbread Recipes
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.
Provided by Alejandra Ramos
Categories dessert
Time P1DT21h
Yield 12 servings
Number Of Ingredients 15
Steps:
- 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.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GINGERBREAD COOKIES
These traditional cookies came to The Times by way of Jennifer Steinhauer in an article about her grandmother's beloved Christmas cookie recipes. Isabelle Steinhauer would bake between "15 and 20 varieties each season: cream cheese wreaths shot from a cookie press; papery wafers carefully dipped in colored sugar; elaborate cutout cookies of nursery rhyme characters, their eyes fashioned from metallic dragées that the F.D.A. has written off as inedible; all manner of confections with nuts." There's nothing fancy about these gingerbread cookies, but they are tender, gently spiced (feel free to add more to taste) and completely wonderful with a glass of cold milk. If you don't like using shortening, some readers have had good luck using half solid coconut oil and half softened butter instead.
Provided by Jennifer Steinhauer
Categories brunch, easy, lunch, dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
- Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 11 grams, TransFat 1 gram
OLD-FASHIONED GINGERBREAD
Taste an original! It's classic gingerbread--sweet, aromatic and moist--just like you remember it.
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease and flour bottom and sides of square pan, 9x9x2 inches.
- Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BEST-EVER GINGERBREAD
This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.
Provided by superbuna
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
- Stir in the oil, then the molasses, mixing well.
- Mix soda with boiling water and immediately stir into the mixture.
- Gradually blend in the flour, to prevent lumping.
- Then mix in eggs.
- Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.
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37 BEST GINGERBREAD RECIPES FOR THE HOLIDAYS - INSANELY GOOD
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5/5 (1)Published Oct 12, 2022Category Recipe Roundup
- Gingerbread Cookies. Behold: the perfect gingerbread cookie! This recipe is a must-try if you prefer your gingerbread soft and chewy with just a hint of crunch.
- Butterscotch Gingerbread Cookies. When you combine gingerbread and butterscotch, something magical happens. You get all the same deep, spiced flavors from the cookie dough, but there’s a layer of sweet and creamy butterscotch in every bite.
- Old-Fashioned Gingerbread. Want to keep things old-school this holiday season? This old-fashioned gingerbread cake is super simple and comes together in a flash.
- Gingerbread Bundt Cake. Consider this sensational gingerbread bundt cake if you’re in charge of dessert this Christmas. Deliciously moist with warm spices and a touch of tang from the buttermilk, it’s just as tasty as it is impressive.
- Gingerbread Cheesecake Cookie Cups. How stinking adorable are these cheesecake cookie cups? It all starts with a gingerbread cookie cup. Once those are cooked and cooled*, pipe in the creamy filling.
- Gingerbread Brownies. Traditional brownies get a decadent infusion with this fun recipe. Chewy, spiced, and oh-so-chocolatey, they’re a dream come true.
- Gingerbread Pancakes. Say you have family staying for the holiday. I bet you want a simple yet impressive breakfast to keep everyone happy, right? Well, it doesn’t get much better than these gingerbread pancakes!
- Bakery Style Gingerbread Muffins. Nothing goes better with a hot cup of coffee this holiday season than these bakery-style gingerbread muffins. They utilize rich gingerbread ingredients, including cinnamon, allspice, cloves, and dark molasses.
- Gingerbread Crinkle Cookies. Crinkle cookies always make an appearance in my yearly Christmas cookie boxes. They’re just so simple but look stunning to behold.
- Gingerbread Cheesecake. Let’s give pumpkin the season off, shall we? I know pumpkin pie is the ultimate spice-infused dessert, but this gingerbread cheesecake will give it a run for its money.
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- Basic Gingerbread Cut-Out Cookies. A Canadian Christmas must-have, these aromatic cookies get their warmth from ground ginger, allspice and cinnamon. Get the recipe.
- Brown Butter Cranberry Gingerbread Cakes. These individual cakes are a little on the fancier side, but so worth it. The components—including a mouthwatering brown butter caramel sauce—can also be made ahead until ready to bake and serve.
- Chocolate Spice Gingerbread House Cake. There’s a secret behind this gingerbread house. Instead of being a hollow house, this treat is filled with a sumptuous, spiced chocolate cake.
- Gingerbread Placecard Tags. Forget the paper and make these amazing edible placecard tags for your next dinner party! Get the recipe.
- Elegant Gingerbread Layer Cake with Raspberries and Lemon Buttercream Frosting. Layers of spiced gingerbread, sweet and tart lemon buttercream frosting, and juicy raspberries create this elegant dessert that’s bound to impress any guest!
- Warm Chocolate Gingerbread Cookie Cakes. These individual flourless desserts are similar to a molten centre cake, but better. Tender gingerbread cookie encases a rich chocolate filling that, when baked and served warm, surprises each guest when they break through the crisp, cookie exterior.
- Classic Gingerbread Cake. Light, moist and bursting with ginger flavour, this classic gingerbread cake is the perfect holiday treat. Dust with icing sugar and serve with a dollop of whipped cream for a finishing touch.
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