Carrot Cornbread

1. 1

   Sift flour, cornmeal, sugar and baking powder into large bowl. Cut in margarine until mixture forms little balls the size of peas. Beat egg in small bowl and stir in buttermilk and carrots.

2. 2

   Pour into dry ingredients and mix well.

3. 3

   Bake at 425u00b0 for 20 minutes or until center springs back when lightly pressed with fingertips. Cool on wire rack.

4. 4

   Cut into squares to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.