December 8, 2011

Sweet Corn Bread

I could eat bread for every meal, sometimes I actually do. I like just about any kind of bread. The following recipe is for Corn Bread. This is not typical corn bread though. This corn bread has a special ingredient. None other than CARROTS. The carrots add a delicious sweetness! They also help the cornbread stay nice and moist. It's so moist it usually doesn't stay in a whole piece. It's almost moist enough to not need any butter...yeah right bread with no butter, that doesn't exist in my world.

1 cup yellow self-rising corn meal  (I've never used self-rising because I just have the regular stuff)
1/2 cup self-rising flour  (Only have regular flour?  Just mix in a teaspoon of baking powder and 1/4 teaspoon of salt.)
2/3 cup vegetable oil
1 cup sugar
1 teaspoon cinnamon
1 1/2 cups carrots, finely grated
2 whole eggs
3/4 cup raisins
1/2 cup pecans or walnuts, chopped

Cream oil and sugar. 
Blend eggs and add to oil and sugar mixture.
Combine corn meal, flour and cinnamon and add to mixture. 
Add carrots, nuts and raisins. Mix thoroughly.
Pour into a well-greased 8x8 pan and bake at 350 degrees for 45-50 minutes.

No comments:

Post a Comment

THANKS for leaving a comment; it means a lot to me! I try my best to always reply here or through e-mail. It's so good to hear from you, take care!