Carrot Corn Bread Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishInterest Group

Ingredients

 All purpose flour1⁄2 Cup (8 tbs) (Whole Wheat Or Unbleached)
 Yellow cornmeal1 1⁄2 Cup (24 tbs)
 Baking powder2 Teaspoon
 Salt1⁄4 Teaspoon
 Baking soda1⁄2 Teaspoon
 Plain non fat yogurt/Nonfat buttermilk1 Cup (16 tbs)
 Cream style corn3⁄4 Cup (12 tbs)
 Shredded carrots1⁄2 Cup (8 tbs)
 Brown sugar1 Tablespoon, firmly packed
 Egg whites2

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 mg

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

Directions

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.
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