Carrot Herb Cornbread

by | Apr 29, 2009 | Recipes | 0 comments


Makes 1-8” by 8” pan

1 cups yellow cornmeal
1 3/4 cup whole wheat pastry flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 to 3 tbsp honey or other sweetener
1 to 2 eggs, beaten
1 cups buttermilk, yogurt, or milk
1 cup grated carrot
1 tbsp chopped fresh herbs

Mix dry ingredients thoroughly in a bowl. Add eggs and milk and mix briefly. Add optional ingredients and lightly mix. Pour batter into buttered baking pan.

Bake at 350° until golden brown and a
toothpick inserted into center comes out clean.