CARROT CORNBREAD

Carrot Cornbread image

Provided by Sydney Mike

Time 1h20m

Yield 1 10" loaf, 10 serving(s)

Number Of Ingredients 10

1 1/4 cups unbleached white flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
1 egg
1 1/4 cups milk
6 tablespoons pure maple syrup
1/4 cup canola oil
1/2 teaspoon pure vanilla extract
1/4 cup carrot, shredded

Steps:

Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.