Moist And Tender Carrot Corn Bread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I needed to take a photo since this is a food gift I'm taking to someones house for a pot luck lunch Using corn flour ( not cornmeal ) but I think you'll get good results also ) makes for an extemely fine grained moist and tender bread enriched with sweet carrots. Read more . Great with stews. Corn flour found in natural food stores or health foods sections of markets. Bob's Red Mill is one popular brand. Ingredients:
1 cup of grated or finely chopped raw carrots ( 1 large or 2 small ) |
1 cup corn flour |
1 cup all purpose flour |
1 tsp salt |
2 tbs maple syrup ( could also be honey ) |
2 tbs vegetable oil |
3/4 cup boiling water or more if needed to blend all to a thick batter |
2 large eggs room temp and separated |
Directions:
1. In a bowl place cornflour, white flour, salt, syrup and oil.
2. Add the boiling water and mix well.
3. Let cool.
4. When cool, mix in 2 fork beaten egg yolks which will loosen up batter a bit.
5. Then beat whites till stiff not dry peaks.
6. Fold whites gently into into batter evenly
7. Turn into a greased 8 or 9 inch sqaure pan.
8. Bake 400F until light golden and set about 30 to 40 minutes.
9. Cool to warm and cut into squares.
10. Best eaten warm or reheat in micro if any is left.
11. Note: no baking powder or baking soda in recipe.
12. Texture is very cake like.
13. If cornmeal is used, the texture won't be as cake like but also delcious and moist
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