HOUSTON – Long before Juneteenth became a federal holiday in 2021, families across the country were already gathering to celebrate the occasion with food, community and tradition.
One of the most recognizable traditions is the presence of red foods on the table. From red velvet cake and fruit punch to watermelon and barbecue, red-colored dishes have long been part of Juneteenth celebrations. The color red is often associated with resilience, sacrifice and the enduring spirit of African Americans, with roots tracing back to West African cultural traditions.
Today, red foods continue to be a meaningful part of Juneteenth gatherings, connecting generations through recipes, stories and shared experiences.
For Chef Cassi, food is also deeply personal.
Her love of cooking began at age 12 while experimenting with recipes from her father’s cookbooks. Her father was one of her biggest supporters, helping with events and championing many of her recipes, including her Red Velvet Cornbread. As a former participant in the Celebrate Freedom Festival’s Red Foods Cookoff, Chef Cassi continues to honor the traditions and family connections that inspired her culinary journey.
Related Story: Celebrate Freedom Festival returns to Emancipation Park this Saturday
Chef Cassi built her career in Houston’s restaurant industry and now operates Chef Cassi’s Table, creating customized dining experiences and menus for clients across the region.
Today, she stopped by “Houston Life” and shared one of her favorite Juneteenth-inspired recipes: Red Velvet Cornbread with Cinnamon Butter Pecan Spread.
Red Velvet Cornbread
- 2 boxes Jiffy Corn Muffin Mix
- 1 box Betty Crocker Red Velvet Cake Mix
- 4 eggs
- 1 cup milk
- 1/2 cup melted butter or vegetable oil
- 1 teaspoon vanilla
Directions
- Mix all dry ingredients.
- Add eggs, milk, butter or oil and vanilla.
- Stir until just combined.
- Pour into a greased 9-by-13-inch baking pan.
- Bake at 350 degrees for 25 to 30 minutes.
Cinnamon Butter Pecan Spread
- 1 stick salted butter, softened
- 3 tablespoons cognac butter pecan syrup or maple syrup
- 1 teaspoon cinnamon
- Pinch of salt
- Optional: splash of vanilla and pinch of nutmeg
Directions
- Blend ingredients until light and whipped.
- Garnish with candied pecans, if desired, and serve alongside the cornbread.
And if you want to spice up the recipe, try Chef Cassie’s Cognac Butter Pecan Syrup. Try more of her recipes with her signature syrup at chefcassi.com/recipes .
Connect with Chef Cassi at www.chefcassi.com.