Carrot Cornbread

• 1 1/4 cups unbleached white flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 egg
• 1 1/4 cups milk
• 6 tablespoons pure maple syrup
• 1/4 cup canola oil
• 1/2 teaspoon pure vanilla extract
• 1/4 cup carrot, shredded

1. Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
2. In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
3. In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
4. Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
5. 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.
6. 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.
7. Turn the loaf right side up & let it cool to room temperature before slicing & serving.

unbleached white flour, cornmeal, baking powder, salt, egg, milk, maple syrup, canola oil, vanilla, carrot

Taken from www.food.com/recipe/carrot-cornbread-414209 (may not work)