harvard beet cornbread cakes

Name: Harvard Beet Cornbread Cakes
Prep time: 15 min
Cook time: 20 min
Yield: 2
Ingredients: 1 cup(s) harvard beets (liquid included) (a jar); 2 cup(s) self rising cornmeal; 1 cup(s) flour; 1 can(s) cream corn; 1 cup(s) dark brown sugar; 1 pinch(es) salt; 1 teaspoon(s) cinnamon; 1 teaspoon(s) vanilla; 1 - large egg; 1/2 cup(s) oil (vegetable, canola, or coconut); 1/2 cup(s) whole milk

(2 RATINGS)

36 Pinches 1 Photo

Tiffany Bannworth

Cape Coral, FL

Updated on Sep 13, 2012

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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prep time 15 Min

cook time 20 Min

method ---

yield 2 dozen

Ingredients

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

How To Make harvard beet cornbread cakes

Step 1

Mix all the ingredients in a large mixing bowl. Set aside for 10-15 minutes to let flavors marry.

Step 2

Grease 2 cupcakes pans. (about 24 cakes) I like to use Baker's Joy spray.
Step 3

Bake at 325 until centers come clean when tested with a toothpick.
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