Red Velvet Cornbread

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.