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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Garden Veggie Corn Bread

Makes: 9 servings
Prep 20 mins Cool 20 mins Bake 400° 25 mins
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  cup  finely chopped red sweet pepper
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)
  • Servings Per Recipe 9,
  • cal. (kcal) 139,
  • Fat, total (g) 1,
  • chol. (mg) 48,
  • sat. fat (g) 0,
  • carb. (g) 31,
  • fiber (g) 2,
  • pro. (g) 5,
  • sodium (mg) 328,
  • Starch () 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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