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 \N | 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