Garden Vegetable Cornbread
- 1 cup yellow cornmeal
- 3/4 cup whole wheat flour
- 2-1/2 teaspoons baking powder
- 2 teaspoons minced fresh chives
- 3/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup 2% milk
- 2 tablespoons honey
- 3/4 cup shredded carrots (about 1-1/2 carrots)
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup finely chopped fresh poblano pepper, seeded
- Preheat oven to 400u0b0. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers.
- Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
yellow cornmeal, whole wheat flour, baking powder, fresh chives, salt, eggs, milk, honey, carrots, sweet red pepper, fresh poblano pepper
Taken from www.tasteofhome.com/recipes/garden-vegetable-cornbread/ (may not work)