Wednesday, March 4, 2009

Vegetarian Recipe Spot

Gluten-Free Carrot Cornbread Recipe


  • 2 cups corn mix
  • 4 carrots
  • 2 cups buttermilk
  • 2 eggs
  • 1/4 cup vegetable oil


Preheat oven to 450 degrees. Place corn mix in a bowl. Peel and dice carrots until you have two cups. Boil until tender. Mash.
Beat carrots, buttermilk and eggs together. Place carrot mixture into corn mix and stir well. Grease a 9-inch by 13-inch baking pan with vegetable oil. Pour the balance of vegetable oil into corn mix and stir well. Pour into baking pans and bake for 30 to 35 minutes. Cut in squares and serve warm, Delicious if sliced and toasted.

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