Carrot cornbread

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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