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.
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.
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.
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