Carrot Corn Bread

• 1 cup shredded raw carrots (about 2 medium carrots)
• 1 cup yellow corn meal
• 3/4 cup milk (skim is fine)
• 1/2 cup honey (can use a bit less)
• 2 eggs, slightly beaten
• 1 cup whole wheat flour
• 2 tablespoons vegetable oil
• 3 teaspoons baking powder

1. 1. Preheat oven to 400 degrees.
2. 2. Spray 9-inch square baking pan with Pam
3. 3. In a large bowl, combine carrots and cornmeal.
4. 4. Add milk, honey, slightly beaten eggs and oil to the carrot/cornmeal mixture.
5. 5. In a separate bowl, combine flour and baking powder. Then blend this into the carrot mixture.
6. 6. Pour batter into greased pan.
7. 7. Bake for 20-25 minutes (fork comes out clean).
8. 8. Cool in pan on wire rack, then cut into 16 squares and remove. Best eaten almost immediately.

carrots, yellow corn meal, milk, honey, eggs, whole wheat flour, vegetable oil, baking powder

Taken from www.epicurious.com/recipes/member/views/carrot-corn-bread-1271427 (may not work)