Carrot Cornbread Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
1 cup: Flour, all-purpose
1/4 cup: Butter (or marg.), softened
1 cup: Cornmeal,
1: Egg, beaten
1/4 cup: Sugar,
2 medium: Carrots, peeled and shredded
3 tsp: Baking powder,
1 cup: Buttermilk,
1 tsp: Salt,
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Bread