Ginger Coconut Cornbread

Ginger Coconut Cornbread


1 cup cornmeal

1/2 cup whole wheat flour

1/2 cup all purpose flour

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1/2 cup diced The Ginger People Crystallized Ginger, plus extra for topping

1 1/2 cups coconut milk

2 tsp vanilla extract

1/4 cup honey (you can also use agave nectar or brown sugar)

1 egg


Preheat the oven to 425o F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a medium bowl stir together the dry ingredients: cornmeal, flour, baking powder, salt, ground ginger and candied ginger. In a separate bowl whisk together the wet ingredients: coconut milk, vanilla, honey and egg. Combine all ingredients together. Stir until just mixed.  Carefully remove the hot skillet from the oven. Reduce oven temperature to 375o F. Coat the bottom and sides of the hot skillet with butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve with Orange Ginger Butter.

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