Tuesday, October 7, 2014

Garden Veggie Corn Bread


Recently, I made hubby a zucchini corn bread and since then, there has been a daily call for corn bread with some kind of vegetable.  Better Homes and Gardens has this wonderful recipe with carrots and red pepper.  I think the zucchini bread still wins but this was also very good.

Garden Veggie Corn Bread



Ingredients:

Nonstick cooking spray
1 cup yellow cornmeal
3/4 cup white gluten-free brown rice mixture
2 tablespoons snipped fresh chives
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup Rice Milk
2 tablespoons honey
3/4 cup coarsely diced carrots (2 to 3 small)
1/2 cup finely chopped red sweet pepper

Method:


Preheat oven to 400 degrees F. 

Spray 9 inch square pan with cooking oil.

In a large bowl stir together cornmeal, flour, chives, baking powder, and salt.
In a medium bowl whisk together eggs, milk, and honey. 

Add egg mixture all at once to flour mixture

Stir just until moist.

Fold in carrots and sweet pepper.

Pour batter into prepared baking dish.

Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. 

Cool in pan on a wire rack for 20 minutes. Serve warm.

Eat and enjoy.

Linked to:      Foodie Friday       Weekend Social Link Party      Weekend Bites     

3 comments:

  1. Looks great and a perfect bread with fall meals. Blessings, Catherine

    ReplyDelete
  2. I've never added any other veggie to our corn bread. This makes it look much more festive and appealing to me. Thanks for sharing on Weekend Bites

    ReplyDelete

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