Carrot Cornbread

1. 1

   Preheat oven to 375u00b0F. Lightly grease a 9x5 inch loaf pan.

2. 2

   In a food processor, pulse carrot until chopped. Transfer to a large bowl and mix in corn muffin mix and peppers. Add buttermilk and egg substitute and mix until barely moistened. Batter should still be lumpy. Transfer to loaf pan and bake for 20-22 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins. Serve warm, sliced and garnished with parsley.

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