My husband was the inspiration behind this cornbread. He loves red velvet cake. Being a Southern girl, I of course love cornbread and marrying these two Southern favorites sounded like the perfect idea. I started off with Krusteaz honey cornbread mix.
I then added the components of a red velvet cake like cocoa, buttermilk and red food coloring. If you want to make a natural red hue to the cornbread, you can add 1/2 to 3/4 cup beet puree. A red velvet cake would not be complete without cream cheese frosting. So for my red velvet cornbread, I whipped up a cream cheese spread.
Red Velvet Cornbread
1 box Krusteaz honey cornbread mix
1 1/2 tablespoons unsweetened cocoa powder
1/3 cup melted coconut oil or butter
2/3 cup buttermilk
1 teaspoon pure vanilla extract
1 1/2 teaspoons red food coloring
1 large egg
Preheat oven to 400 degrees F. Grease 4 (5.5 x 3.5-inch) mini loaf pans with coconut oil or butter.
Combine the cornbread mix, cocoa powder, oil, buttermilk, vanilla, red food coloring and egg in a medium mixing bowl. Stir until smooth.
Divide the batter among the loaf pans. Bake the cornbread loaves for 24 minutes. Allow to cool for 5 minutes. Transfer to loaves to a wire baking rack. Serve warm with the cream cheese spread.
Makes 4 mini loaves.
Cream Cheese Spread
8 tablespoons salted butter, softened
1 ounce cream cheese, room temperature
3 1/2 teaspoons powdered sugar
1 pinch fine sea salt
Combine the butter and cream cheese in a mixing bowl. Beat with an electric mixer on high until smooth. Add the sugar and salt. Beat until combined. Serve chilled or at room temperature.