Cheery Carroty Corn Bread – The Carrot Cookbook
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Veg05 | 1 | Servings | |
INGREDIENTS
| 1 | c | Yellow corn meal |
| 1 | t | Salt |
| 1 | c | Flour |
| 4 | t | Baking powder |
| 1/4 | c | Butter or margarine |
| softened | ||
| 1/4 | c | Sugar |
| 2 | Eggs | |
| 1/2 | c | Milk |
| 1/2 | c | Pureed carrots |
INSTRUCTIONS
Preheat the oven to 400_F. Combine the corn meal, salt, flour and baking powder in a medium bowl and mix them well. Set the bowl aside. In another bowl, beat the butter or margarine and sugar until they are light, then add the eggs, milk, and carrot puree. Beat the mixture thoroughly after each addition. Stir the dry ingredients into the carrot mixture and blend them into a smooth batter. Pour the batter into a well-oiled baking pan, and bake it for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve at once. Yield one 8 x 8 pan. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1733
Calories From Fat: 560
Total Fat: 63.7g
Cholesterol: 503.8mg
Sodium: 4565.1mg
Potassium: 987.5mg
Carbohydrates: 256.2g
Fiber: 13.9g
Sugar: 60.2g
Protein: 40.4g