Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 4 Ratings

Here's an easy way to sneak in more nutrition to your diet: shred carrots and chop red bell pepper to fold into this vegetable cornbread recipe.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cool:
20 mins
bake:
25 mins
total:
1 hr 5 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°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.

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  • 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.

  • 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

139 calories; fat 1g; cholesterol 48mg; carbohydrates 31g; insoluble fiber 2g; protein 5g; sodium 328mg.
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