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.
Serving size: Complete recipe
Calories 877 Calories from Fat 187
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 6.7 g33.7%
Trans Fat 0 g
Cholesterol 233 mg77.7%
Sodium 2058.5 mg85.8%
Total Carbohydrates 145 g48.2%
Dietary Fiber 14 g56%
Sugars 6.2 g
Protein 27 g54.3%
Vitamin A 417.5% Vitamin C 12%
Calcium 25.4% Iron 38.1%
*Based on a 2000 Calorie diet