Sweet Corn and Carrot Cornbread

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Sweet Corn Carrot Cornbread
Serves 6
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Prep Time
5 min
Prep Time
5 min
  1. 1 cup all purpose flour
  2. 3/4 cup yellow cornmeal
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp kosher salt
  6. 1/4 cup sugar
  7. 1 cup buttermilk
  8. 1 large egg
  9. 1 large egg white
  10. 2 tbsp vegetable oil
  11. 1 tbsp honey
  12. 1 cup finely grated carrot
  13. 3/4-1 cup fresh (or frozen) sweet corn (1 medium cob)
  1. 1. Preheat oven to 400F. Lightly grease an 8-inch square baking pan.
  2. 2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
  3. 3. In a medium bowl, whisk together buttermilk, egg, egg white, honey and vegetable oil until smooth.
  4. 4. Pour buttermilk mixture into the flour mixture. Stir until just combined, then add in the grated carrot and the sweet corn and stir to evenly distribute. Pour batter into prepared pan.
  5. 5. Bake for about 30-35 minutes, until a tester comes out clean and the bread springs back when lightly pressed.
  6. 6. Cool in the pan on a wire rack.
  7. 7. Serve and Enjoy!
Image: Food

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