Carrot Cornbread

1. 1

   Sift flour, cornmeal, sugar, baking powder and salt into a large mixing bowl.

2. 2

   Cut in butter with a pastry blender until mixture forms little lumps the size of peas.

3. 3

   Beat egg in a small bowl until frothy; stir in buttermilk and carrots.

4. 4

   Pour mixture into dry ingredients; stir until well mixed.

5. 5

   Pour into a greased 9 x 9 x 2 inch pan.

6. 6

   Bake at 425 degrees for 20 minutes or until center springs back when pressed with fingertips.

7. 7

   Cool in pan on wire rack; cut into large squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.