Guest guest Posted May 29, 2002 Report Share Posted May 29, 2002 * Exported from MasterCook * Carrot Corn Bread Recipe By :Jan Wolff, Food Writer, New Jersey Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole grain corn flour 1 cup unbleached white flour 1/4 cup egg replacer or 1 egg 2 teaspoons baking powder 1 teaspoon salt 1/2 cup finely shredded carrots 1/4 cup pure maple syrup or honey 2 tablespoons corn or canola oil 3/4 cup plain soy milk Mix dry ingredients in a large bowl. In a medium bowl, combine carrots, maple syrup, oil, egg, and soy milk. Add to dry ingredients and stir until they are combined. Do not overmix, or the bread will be tough. Pour the batter into a well-oiled and -floured loaf pan. Bake at 375 degrees for 15 to 20 minutes, or until lightly browned. Carefully remove the bread from the pan and cool for 5 minutes. Serve warm. Yield: 1 loaf. Source: " news 1999-01-20 " Copyright: " © 1999 North Jersey Media Group Inc " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 6g Fat (22.6% calories from fat); 5g Protein; 41g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 542mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. NOTES : In this recipe, corn and carrots are combined to create an unusual but delicious corn bread. Try it with a bowl of spicy black bean soup or vegetarian chili to make a warming winter meal. When buying carrots, I have found that the organically grown ones are much sweeter. Nutr. Assoc. : 0 0 3220 0 0 260 866 425 5062 Quote Link to comment Share on other sites More sharing options...
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