HARVARD BEET CORNBREAD CAKES

Harvard Beet Cornbread Cakes image

Provided by Tiffany Bannworth

Time 35m

Number Of Ingredients 11

1 c harvard beets (liquid included) (a jar)
2 c self rising cornmeal
1 c flour
1 can(s) cream corn
1 c dark brown sugar
1 pinch salt
1 tsp cinnamon
1 tsp vanilla
1 large egg
1/2 c oil (vegetable, canola, or coconut)
1/2 c whole milk

Steps:

1. Mix all the ingredients in a large mixing bowl. Set aside for 10-15 minutes to let flavors marry.
2. Grease 2 cupcakes pans. (about 24 cakes) I like to use Baker's Joy spray.
3. Bake at 325 until centers come clean when tested with a toothpick.

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