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  • 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.

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Ingredients

Directions

  • 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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Nutrition Facts

139 calories, 1 g fat (0 g saturated fat, 48 mg cholesterol, 328 mg sodium, 31 g carbohydrates, 2 g fiber, 5 g protein.

Reviews

4 Ratings
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 5 Rating Star 1