Carrot Cornbread

Hands on Time: 10 minutes
Baking Time: 35-40 minutes
Total Time: 50 minutes
Servings: 8 to 10

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Rating: 5.0/5 (2 votes cast)

Carrots add extra flavor, color and nutrition to this tasty cornbread!

Ingredients

  • 1 cup WEM Yellow Cornmeal
  • 1 cup WEM All-Purpose Flour
  • 1-½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 medium carrots
  • 1 cup milk
  • 2 tablespoons orange juice concentrate, thawed and NOT diluted
  • 1 egg, beaten
  • 2 tablespoons butter, margarine or your choice of oil (coconut is delicious and healthy!)
  • 1 tablespoon honey or sugar

Instructions

  1. Spray or oil an 8-10 inch cast iron skillet, baking pan or 12 cup muffin tin.
  2. Place in oven and preheat to 375°F.
  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 minutes (20-25 minutes for muffins) or until an inserted toothpick comes out clean.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact