Carrot corn bread (gluten free)

Yield: 10 Servings

Measure Ingredient
1 cup Soy flour, defatted
1 cup Cornmeal
1 cup Carrots -- grated
2 teaspoons Baking powder
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
1¾ cup Water
¼ cup Honey

Mix honey and water together. Add to the remaining ingredients. Pour into lightly oiled or non-stick round cake pan or 8" x 8" pan. Bake for 30 minutes at 375 degrees.

Recipe By :

From: Western Mexican Cookbook


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