Vibrant Rainbow Color Pop Cornbread Recipe Easy Homemade Twist
A playful twist on classic cornbread featuring vibrant rainbow colors created by dividing the batter and adding gel food coloring. This moist, tender cornbread is quick, easy, and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (or dairy-free milk like oat or almond)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- Food coloring gels in red, orange, yellow, green, blue, and purple
- Optional toppings: honey or maple syrup drizzle
- Optional toppings: fresh herbs like chopped chives or parsley
Instructions
- Preheat your oven to 400°F (200°C). Grease your baking pan with butter or cooking spray to prevent sticking.
- In a large bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Whisk until evenly mixed.
- In a separate bowl, whisk the wet ingredients: milk, eggs, and melted butter. Ensure eggs are room temperature.
- Pour the wet ingredients into the dry and gently fold together with a spatula until just combined. Avoid overmixing.
- Divide the batter evenly into six smaller bowls. Add a few drops of each food coloring gel to each bowl (red, orange, yellow, green, blue, purple) and stir gently until fully incorporated.
- Layer the colored batters into the prepared pan by dropping spoonfuls of each color one by one, alternating colors to create a vibrant mosaic effect. Optionally swirl lightly with a toothpick for a marbled look.
- Bake for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Edges should pull slightly away from the pan.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to keep cornbread tender. Use gel food coloring for vibrant colors without thinning the batter. Room temperature eggs and milk help batter mix smoothly and rise evenly. Tent with foil if browning too quickly. Add a tablespoon of sour cream or Greek yogurt to wet mix for extra moist cornbread. For gluten-free, substitute flour with gluten-free blend and use dairy-free milk and butter alternatives for vegan adaptation. Batter is best baked immediately after mixing for brightest colors.
Nutrition
- Serving Size: 1/8 of the pan
- Calories: 195
- Sugar: 8
- Sodium: 300
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 29
- Fiber: 2
- Protein: 5
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