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Carrot Corn Bread's picture
  All purpose flour 1⁄2 Cup (8 tbs) (Whole Wheat Or Unbleached)
  Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Plain non fat yogurt/Nonfat buttermilk 1 Cup (16 tbs)
  Cream style corn 3⁄4 Cup (12 tbs)
  Shredded carrots 1⁄2 Cup (8 tbs)
  Brown sugar 1 Tablespoon, firmly packed
  Egg whites 2

1. Preheat oven to 400 degrees.
2. Combine flour, cornmeal, baking powder, salt, and baking soda.
3. In a separate bowl, combine buttermilk, corn, carrots, brown sugar, and egg whites.
4. Add the wet ingredients to the dry ingredients. Mix until well combined.
5. Use a nonstick square baking pan or line a square baking pan with a baking pan liner or spray with vegetable cooking spray.
6. Bake for 22 minutes or until a wooden pick inserted in center of the bread comes out dry. Slice into 8 squares.
Variations â–  Substitute maple syrup for brown sugar.
Omit carrots.
Increase cream-style corn to 1 cup.
â–  Add dried herbs or spice such as basil, dill, or cumin to batter.

Recipe Summary

Gourmet, Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1430 Calories from Fat 87

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 0.12 g0.62%

Trans Fat 0 g

Cholesterol 5 mg1.7%

Sodium 2872.2 mg119.7%

Total Carbohydrates 299 g99.7%

Dietary Fiber 21.1 g84.3%

Sugars 40.4 g

Protein 41 g81.4%

Vitamin A 253.5% Vitamin C 34.6%

Calcium 88% Iron 106.7%

*Based on a 2000 Calorie diet

Carrot Corn Bread Recipe