carrot cornbread
- Categories
- Bread
- Yield
- 9 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour, all-purpose |
| 1 cup | Cornmeal |
| ¼ cup | Sugar |
| 3 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| ¼ cup | Butter (or marg.); softened |
| 1 | Egg; beaten |
| 2 mediums | Carrots; peeled and shredded |
| 1 cup | Buttermilk |
Sift first 5 ingredients; cut in butter until mixture is blended. Set aside.
Combine egg, carrots, and buttermilk; add to cornmeal mixture, stirring well.
Spoon batter into a lightly greased 9" square baking pan. Bake at 425 degrees for 20 minutes or until lightly browned. Cool slightly; cut into squares for serving.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman. From: Nancy Coleman Date: 06-02-94 From: Gail Shipp Date: 09-20-94
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