Gluten Free Carrot Corn Bread
|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)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
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.
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.