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


  • 1 cup WEM Organic Yellow Cornmeal
  • 1 cup WEM Organic Unbleached 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


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

  1. Spray or oil an 8-10 inch cast iron skillet, baking pan, or 12 cups muffin tin.
  2. Place in oven and preheat to 375°F.
  3. Beat 1 egg lightly in a medium-size bowl.
  4. Grate carrots.
  5. Add carrots, milk, orange juice concentrate, honey or sugar, melted butter, or oil to the beaten egg.
  6. In a small bowl, stir dry ingredients together.
  7. Add to carrot/egg mix blending well.
  8. When the oven reaches temperature and pan is hot, remove from the oven.
  9. Spoon in the batter.
  10. Bake for 35-40 minutes (20-25 minutes for muffins) or until an inserted toothpick comes out clean