Yield: 9 servings
|1 cup||Flour, all-purpose|
|3 teaspoons||Baking powder|
|¼ cup||Butter (or marg.); softened|
|2 mediums||Carrots; peeled and shredded|
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