Carrot cornbread
9 servings
Ingredients
| Quantity | 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 |
Directions
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