Beetroot Cornbread

Instructions

1. 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. 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. 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. 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. 5

   Transfer the batter into the prepared tin and smooth the top with the back of a spoon to ensure even baking.

6. 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. 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.