Orange Ginger Honey Glazed Cakes


Orange Cornbread Ingredients
  • 2 cup all-purpose flour
  • 2 cup cornmeal
  • 1 1/3 cup granulated sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 8 tbsp butter unsalted
  • 1 cup milk room temperature
  • 2 cup Greek yogurt plain, whole milk. room temperature
  • 4 eggs room temperature
  • ¼ cup orange juice freshly squeezed

Orange Ginger Glaze Ingredients
  • 1/4 cup Ty Ling Orange Ginger Glaze
  • 1/2 cup orange juice freshly squeezed
  • 1 tbsp honey


1. Bring all cornbread ingredients to room temperature before starting.
2. Pre-heat oven to 350 degrees
3. In a large bowl combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt).
4. Brown the butter; cut the butter into cubes and place in a small saucepan over low-medium heat. Continuously stir as the butter starts to bubble and foam. Stir for about 5-7 minutes until butter has turned brown and a nutty aroma is present. Remove off the stove and let it come back to room temp before adding to the wet ingredients. Do not walk away from the butter while it is browning.
5. Combine milk and yogurt. In a stand mixer or by hand, whisk eggs and brown butter together. Add milk and yogurt mixture, followed by orange juice.
6. Add wet ingredients to dry and mix until just combined.
7. Grease mini loaf pan. (may need to bake off in 2 sets). Pour cornbread mixture into the pan and bake for 15-20 minutes or until center comes out clean. Do not over bake.
8. Combine ingredients for honey glaze in a saucepan over low heat. Once combined take off heat and let it come to room temperature. 
9. Once ready to serve drizzle the honey ginger glaze over each corn bread.
Note: If you prefer a 9×9 cornbread instead of mini loafs cut the recipe in half and bake for 25 minutes.
Credit: Eden @theboldappetite