Carrot Cornbread

Carrot Cornbread
Recipe Type: Side Dish
  • 1 cup War Eagle Mill Yellow Cornmeal
  • 1 cup War Eagle Mill All-Purpose Flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 tablespoons orange juice concentrate, thawed and NOT diluted
  • 1 egg, beaten
  • 3 large carrots, grated finely (about 1½ cups)
  • 2 tablespoons butter, margarine or vegetable oil
  • 1 tablespoon honey or sugar
  1. Spray or oil an 8-10 inch cast iron skillet or baking pan. Or fill 12 muffin cups ⅔ full and place in a muffin tin.
  2. Place in oven and preheat to 375 degrees.
  3. Beat 1 egg lightly in medium size bowl.
  4. Grate carrots
  5. Add carrots, milk, orange juice concentrate, honey or sugar, melted butter or oil to beaten egg.
  6. In a small bowl, stir dry ingredients together.
  7. Add to carrot/egg mix blending well.
  8. When oven reaches temperature and pan is hot, remove from oven.
  9. Spoon in batter.
  10. Bake for 35-40 or minutes (20 - 25 min for muffins) until an inserted toothpick comes out clean.
Check out <a href="" target="_blank" data-mce-href="">War Eagle Mill</a> for ingredients.

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