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Carrot Cornbread Recipe
|All purpose flour||1 Cup (16 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||3 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Egg||1 , beaten|
|Carrots||2 Medium, shredded (Peeled)|
|Buttermilk||1 Cup (16 tbs)|
Calories 233 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.5%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 41.6 mg
Sodium 417.6 mg17.4%
Total Carbohydrates 37 g12.3%
Dietary Fiber 2.3 g9.3%
Sugars 7.2 g
Protein 5 g10.7%
Vitamin A 55.1% Vitamin C 1.5%
Calcium 15.2% Iron 9.9%
*Based on a 2000 Calorie diet
1.Preheat the oven at 350 degrees.
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.
9.Serve the bread warm after slicing.