Red Velvet Cornbread

4 servings


20 minutes


25 minutes

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup diced roasted beets
  • 1 tsp baking powder
  • ½ tsp Kosher salt
  • 1 cup smoked cheddar
  • ¼ cup minced red bell pepper
  • ¼ cup butter + 1 tablespoon butter
  • 2 tbsp honey
  • 2 eggs (beaten)
  • ½ cup 2% milk
  • ½ cup 2% Greek yogurt
  1. Place a 10-inch cast-iron skillet into a cold oven and preheat it to 400 degrees.
  2. In the work bowl of your food processor, mix together the cornmeal, all-purpose flour, roasted beets, baking powder, and salt. Blend until beets are completely incorporated into the flour and the mixture has taken on a pink hue. In a medium bowl, mix together the cheddar, pepper, melted butter, honey, eggs, milk, and yogurt and whisk.
  3. Next, add the dry ingredients to the wet ingredients. Stir until just incorporated.
  4. Using a sturdy, reliable oven mitt, carefully remove the hot cast-iron skillet from the oven and place it onto a trivet.
  5. Place the remaining tablespoon of butter into the skillet and swirl it or use a silicone brush to coat the bottom of the pan.
  6. Pour the batter into the pan and place the pan into the oven for twenty to twenty-five minutes.
  7. Run a knife around the edge and turn the cornbread out onto a cutting board.
  8. Serve hot with greens and black eyed peas.