• 1 (11 ounce) Dark Corn Syrup
• 1/2 cup butter
• 2 cups flour
• 1/2 teaspoon salt
• 1-1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1 egg
• 1 cup milk

Preheat oven to 350 degrees F. In large saucepan, melt syrup with butter, stirring until smooth. Set aside. In a large bowl, combine flour, salt, baking soda, ginger, and cinnamon and mix well. Add the syrup mixture along with the egg and milk and mix until combined. Spray a 9″ square pan with baking spray and pour in the batter. Bake at 350 degrees F for 45-55 minutes until set and gingerbread begins to pull away from the sides of the pan. Cool for 5 minutes, then remove from pan and cool completely. Best served warm.

This entry was posted on Tuesday, September 16th, 2008 at 12:10 am and is filed under Bread, Christmas Recipes, Country Recipes, My Country Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.