GARDEN VEGETABLE CORNBREAD

Garden Vegetable Cornbread image

When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread-it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! -Kim Moyes, Kenosha, Wisconsin

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 cup yellow cornmeal
3/4 cup whole wheat flour
2-1/2 teaspoons baking powder
2 teaspoons minced fresh chives
3/4 teaspoon salt
2 large eggs, room temperature
1 cup 2% milk
2 tablespoons honey
3/4 cup shredded carrots (about 1-1/2 carrots)
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped seeded fresh poblano pepper

Steps:

Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers., Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.

Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 367mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges