Beetroot Cornbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This beetroot cornbread is one of my favorite quick weeknight bakes, ready in just under an hour from start to finish. The roasted beetroot gives it a gorgeous deep pink color and subtle earthy sweetness, while the cornmeal adds wonderful texture and that classic rustic appeal. Beyond being delicious, beetroot is packed with natural nitrates that support heart health and circulation. What I love most is how budget friendly and straightforward this recipe is, requiring just simple pantry staples and a single bowl to mix everything together. It's perfect served warm with butter or alongside a hearty soup, and honestly, it's become my go to whenever I want something homemade that doesn't demand much fuss.
Ella x
Ingredients
- 250 groasted beetroot(pureed)
- 200 gcornmeal
- 150 gall-purpose flour
- 80 gcaster sugar
- 2 tspbaking powder
- 1 tspsea salt
- 3eggs(room temperature)
- 120 mlvegetable oil
- 100 mlplain yogurt
- 1 tspvanilla extract
- 30 gunsalted butter(for greasing)
Detail level
Instructions
- 1
Preheat your oven to 190°C and lightly grease an 8-inch square baking tin with butter, then line the base with baking parchment.
Tip: Room temperature ingredients mix more smoothly together.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until well combined and no lumps remain.
Tip: Sifting the dry ingredients helps distribute the leavening agent evenly.
- 3
In another bowl, whisk the eggs with the vegetable oil, yogurt, beetroot puree, and vanilla extract until the mixture is smooth and the beetroot is fully incorporated.
Tip: The beetroot puree should be completely smooth for an even colour distribution.
- 4
Pour the wet ingredients into the dry ingredients and fold together gently using a spatula until just combined—do not overmix, as this will toughen the crumb.
Tip: A few small lumps in the batter are perfectly fine and will result in a more tender bread.
- 5
Transfer the batter into the prepared tin and smooth the top with the back of a spoon to ensure even baking.
- 6
Bake in the preheated oven for 32-35 minutes, until a skewer inserted into the centre comes out with only a few moist crumbs clinging to it.
Tip: The top should be golden brown and spring back slightly when pressed gently.
- 7
Allow the cornbread to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Tip: Cooling completely ensures the crumb sets properly before slicing.
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