Carrot Cornbread Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Cornmeal | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Egg | 1 , beaten | |
| Carrots | 2 Medium, shredded | |
| Buttermilk | 1 Cup (16 tbs) |
Directions
GETTING READY
1.Preheat the oven at 350 degrees.
MAKING
2/Take a bowl and mix flour, soda and salt in it.
3.In a separate bowl, mix butter and sugar and blend until a creamy mixture is formed.
4.Put eggs in the bowla nd stir well.
5.In another bowl, mix buttermilk with bananas and pour the banana mixture and flour mixture one by one in the creamy butter mixture.
6.Take a 9 x 5 x 3 inch loafpan and put the batter in it by oiling the pan.
7.Keep the pan in the ovena dn bake for 50 minutes.
8.Once done, allow the pan to settle for 10 minutes at room temperature.
SERVING
9.Serve the bread warm after slicing.
1.Preheat the oven at 350 degrees.
MAKING
2/Take a bowl and mix flour, soda and salt in it.
3.In a separate bowl, mix butter and sugar and blend until a creamy mixture is formed.
4.Put eggs in the bowla nd stir well.
5.In another bowl, mix buttermilk with bananas and pour the banana mixture and flour mixture one by one in the creamy butter mixture.
6.Take a 9 x 5 x 3 inch loafpan and put the batter in it by oiling the pan.
7.Keep the pan in the ovena dn bake for 50 minutes.
8.Once done, allow the pan to settle for 10 minutes at room temperature.
SERVING
9.Serve the bread warm after slicing.
Chef
