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Carrot Cornbread

Carrot Cornbread created by teresas

Along with its vegan counterpart, this recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Sydney Mike
Contributor
@Sydney Mike
Contributor
"Along with its vegan counterpart, this recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature."
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  1. cUte Kitty pUnk
    I followed the recipe except i used honey in place of maple syrup... i cooked it in a pie tin with a sheet of parchment paper - so the cooking time was only about 25 minutes. I thought this corn bread was very delicious and moist but not too moist. I also did like cookgirl and paired it with Wonka chili. Oh yeah, I like that the bread was not sour... the last time I made cornbread it was with cottage cheese or buttermilk and it was way too sour - i like that this is with regular milk :)
    Reply
  2. cUte Kitty pUnk
    I followed the recipe except i used honey in place of maple syrup... i cooked it in a pie tin with a sheet of parchment paper - so the cooking time was only about 25 minutes. I thought this corn bread was very delicious and moist but not too moist. I also did like cookgirl and paired it with Wonka chili. Oh yeah, I like that the bread was not sour... the last time I made cornbread it was with cottage cheese or buttermilk and it was way too sour - i like that this is with regular milk :)
    Reply
  3. teresas
    Carrot Cornbread Created by teresas
    Reply
  4. teresas
    I followed Cookgirls technique and cut the recipe in half and cooked it in an 8" cast iron skillet. I cooked it about 35-40 minutes. Worked great. I was hoping that it would be sweeter due to the maple syrup..we like ours on the sweet side. The carrots were a nice touch. I've had corn in my cornbread but never thought to use carrots. Thanks for posting. :)
    Reply
  5. COOKGIRl
    The first thing I did was cut the recipe in half. Baked the cornbread in an 8" cast iron skillet which was placed in the oven while the oven was preheating. Soured milk replaced regular milk and about 3/4 of the unbleached flour was replaced with Recipe #404288. The carrots were minced small in a mini food processor. Not overly sweet and a perfect accompaniment to Recipe #448787.
    Reply
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