Harvard Beet Cornbread Cakes

Tiffany Bannworth

By
@MissAnubis

This cornbread was served buttered with Chicken Lentil Soup. Very good!

Whip up a batch. It is quick and easy.

Enjoy!


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Comments:

Serves:

2 dozen

Prep:

15 Min

Cook:

20 Min

Ingredients

1 c
harvard beets (liquid included) (a jar)
2 c
self rising cornmeal
1 c
flour
1 can(s)
cream corn
1 c
dark brown sugar
1 pinch
salt
1 tsp
cinnamon
1 tsp
vanilla
1
large egg
1/2 c
oil (vegetable, canola, or coconut)
1/2 c
whole milk

Directions Step-By-Step

1
Mix all the ingredients in a large mixing bowl. Set aside for 10-15 minutes to let flavors marry.
2
Grease 2 cupcakes pans. (about 24 cakes) I like to use Baker's Joy spray.
3
Bake at 325 until centers come clean when tested with a toothpick.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy