Beet + Carrot Gluten Free Cornbread
a delicious gluten free cornbread with added vegetable fiber
Servings: 16
Ingredients
- One box of Betty Crocker Gluten Free Yellow Cake Mix
- 3 Eggs
- 7/8 th Cup of water
- 2 tspn quality vanilla extract
- 1/2-2/3 cup of cornmeal
- 1 tbspn vegetable oil
- 2 cups of beet + carrot pulp left over from juicing
Instructions
- follow directions from the cake mix - mixing all ingredients on low in a stand mixer for 30 seconds
- add the cornmeal + vegetable pulp
- add the extra water (up from 2/3rd of a cup to 7/8th of a cup)
- mix for a further 2 minutes at medium - add your vanilla extract - the last of your ingredients
- cook at 325f in a 9x9 pan for 40 minutes.
Notes
The recommended cook time on the cake mix is 35-38 minutes - I found that 40 minutes was necessary to fully cook the bread to the center - but I'm at 5100 ft above sea level - be careful if you're not at altitude.
Your cornbread batter will be pink/purple due to the beet pulp, but it will NOT stay purple when cooked. Adapted from Betty Crocker Gluten Free Yellow Cake
Your cornbread batter will be pink/purple due to the beet pulp, but it will NOT stay purple when cooked. Adapted from Betty Crocker Gluten Free Yellow Cake