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Gluten Free Carrot Corn Bread

Ingredients
  Butter 2 Teaspoon
  Peeled and sliced carrots 1 Cup (16 tbs), tightly packed (Use About 2-3 Carrots)
  Buttermilk 1 Cup (16 tbs) (Use 3/4 Cup If Buttermilk Is Thin)
  Egg 1
  Yellow cornmeal 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
Directions

In a 450° oven, heat butter in an 8-inch-square pan or a 9-inch pie tin until pan is hot and butter is melted.
Set aside.
Whirl carrots in blender or food processor with steel blade.
Add buttermilk and egg and blend one minute more.
In a large bowl, combine cornmeal, salt, baking soda, and baking powder.
Pour carrot mixture all at once into cornmeal and mix well.
Pour most of the butter into batter and blend well.
(If necessary, increase cornmeal to make a medium batter.) Pour mixture into prepared pan.
Bake at 450° for 20 minutes, or until browned on edges and beginning to pull away from pan.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Carrot

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