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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| cornmeal: 1 cup |
| baking powder: 2 tsp |
| sea salt: 1/4 tsp |
| eggs: 1 |
| 2% milk: 1 1/4 cups |
| maple syrup: 6 Tbl |
| canola oil - for salads, woks and light frying: 1/4 cup |
| pure vanilla extract: 1/2 tsp |
| carrots (grated): 1/4 cup (shredded) |
Carrot Cornbread
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
75 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
- In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
- In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
- Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
- Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
- Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
- Turn the loaf right side up & let it cool to room temperature before slicing & serving.