Garden Veggie Corn Bread

Garden Veggie Corn Bread Enlarge Image
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1 users rated this recipe an average rating of 5.0
Makes:
9 servings
Prep:
20 mins
Cool:
20 mins
Bake:
25 mins 400°
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Garden Veggie Corn Bread

Ingredients
 
Nonstick cooking spray
1
cup yellow cornmeal
3/4
cup white whole wheat flour or whole wheat flour
2
tablespoons snipped fresh chives
2 1/2
teaspoons baking powder
3/4
teaspoon salt
2
eggs
1
cup fat-free milk
2
tablespoons honey
3/4
cup coarsely shredded carrots (2 to 3 small)
1/2

Directions

  1. Preheat oven to 400 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large bowl stir together cornmeal, flour, chives, baking powder, and salt; set aside.
  2. In a medium bowl whisk together eggs, milk, and honey. Add egg mixture all at once to flour mixture; stir just until moistened. Fold in carrots and sweet pepper. Pour batter into prepared baking dish.
  3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 20 minutes. Serve warm.

Nutrition Facts

(Garden Veggie Corn Bread)
    Per serving:
  • 139 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 48 mg chol.,
  • 328 mg sodium,
  • 31 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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