Carrot Cornbread
Ready In: 1 hr 20 mins
Serves: 10
Yields: 1 10" loaf
Ingredients
- 1 1⁄4 cups unbleached white flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1⁄4 teaspoon sea salt
- 1 egg
- 1 1⁄4 cups milk
- 6 tablespoons pure maple syrup
- 1⁄4 cup canola oil
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 cup carrot, shredded
Directions
- Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
- In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
- In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
- Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
- Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
- Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
- Turn the loaf right side up & let it cool to room temperature before slicing & serving.
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