Carrot Corn Bread Recipes

CARROT CORNBREAD

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.

CARROT-ZUCCHINI CORNBREAD

Steps:

• Sprinkle the carrots and zucchini with salt. Set aside for 15 minutes; squeeze dry.
• Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the carrots, zucchini and parsley.
• Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

CARROT BREAD

Steps:

• Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

CARROT BREAD

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

CARROT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

CORN BREAD

Steps:

• Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

RORY'S MOST WONDERFUL CORN BREAD

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
• Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.

SKILLET CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
• Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
• Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
• Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
• Pour batter into the skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

THE BEST CORN BREAD

Steps:

• Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet and put the skillet in the oven. Turn the oven to 450 degrees and leave it to heat while you prepare the corn bread.
• Combine the egg and buttermilk in a bowl, beating the egg slightly with a fork. Add baking powder, baking soda and salt. Stir to mix well.
• Add enough cornmeal to make a thin batter, like pancake batter. Every cornmeal is different, but one and three quarters cups, more or less, should be enough. As soon as the oven reaches 450 degrees and the bacon grease is just at the point of smoking, pour the batter into the pan all at once and return immediately to the oven. Bake until the top just begins to brown, approximately 15 minutes. Remove from oven, turn onto a plate and serve immediately with plenty of butter.