Brown Butter Beet Cornbread

Updated: Aug 21


  • Can of beets, drained

  • ½ cup maple syrup, plus more for the topping

  • 2 tablespoons smoked paprika

  • 1 stick of butter

  • 1 cup self-rising flour

  • 1 cup of yellow cornmeal

  • 2 teaspoons baking powder

  • 1 tablespoon ground nutmeg

  • ½ tablespoon salt

  • 1½ cups of buttermilk

  • 2 eggs

  • 1/2 cup sugar

  • Pinch of Salt


  1. Drain juice from the can of the beets. Then add to a food processor, blend with syrup and paprika. Once smooth, add to a mixing bowl.

  2. Offer medium heat, heat cast iron skillet then add stick of butter and cook until brown and nutty smelling. Remove from heat. Then you will pour half the butter into beet mixture, mix and let cool.

  3. Heat oven to 400 degrees. In a bowl, mix flour, sugar, cornmeal, baking powder, nutmeg and salt. Mix buttermilk and eggs into beet mixture. Mix dry and wet ingredients together until smooth.

  4. Set skillet with remaining butter over medium heat. Pour in batter. Swirl butter up around sides of pan, and start cooking on stove top, 2 minutes. Transfer skillet to oven and bake until center rises completely and is firm to the touch, This typically takes 30 minutes.

  5. To finish, top with warm maple syrup and melted butter. Then serve.

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