Honey carrot cornbread

 
 

Prep Time: 10 min // Cook Time: 25 min // Total: 35 min // Serving: 9

Did you know carrots are great in cornbread? The shredded carrots, ground ginger, and the honey in this recipe give a special sweet and warm feeling in your mouth.

This recipe is not only delicious but it is also packed with fiber. I used Bob’s Red Mill whole wheat flour to increase the fiber content. Each piece of cornbread contains ~ 6 grams of fiber instead of less than 2 grams of fiber if all-purpose white flour was used. This cornbread is great to eat as a side dish, for breakfast or snack!

 

Ingredients:

Dry ingredients:

  • 1 ½ cups whole wheat flour

  • 1 ½ cups yellow cornmeal,

  • 1 cups shredded carrots

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 tablespoon ground ginger

Wet ingredients:

  • 1 ½ cups buttermilk, 1.5% fat

  • ¼ cup butter, melted

  • 2 eggs, beaten

  • ½ cup honey

Instructions:

  1. Preheat oven to 375 degrees Fahrenheit

  2. Combine dry ingredients in a bowl

  3. Combine wet ingredients in a separate bowl

  4. Combine the wet and dry ingredients together to make a batter

  5. Squeeze the water out of the shredded carrots in a kitchen towel

  6. Fold the squeezed carrots into the batter

  7. Place the carrot batter in a greased 8x8 size pan

  8. Bake in the oven for 25 minutes or until a toothpick comes out clean from the center of the cornbread

  9. Let it cool before serving