Carrot-flecked corn bread

Carrot-flecked corn bread


2 people made this

Grated carrots transform an ordinary quick bread into a nutritious superfood.

Lynn Lewis

Serves: 9 

  • 2 tablespoons vegetable oil
  • 1⅔ cups (280 g) instant polenta
  • ⅓ cup (45 g) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1¾ cups (435 ml) low-fat buttermilk
  • 1 large egg, lightly beaten
  • 2 medium carrots, peeled and finely shredded

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat oven to 200ºC. Swirl oil in a 20 x 20 x 5 cm baking pan. Preheat pan in oven for 5 minutes.
  2. Combine the polenta, flour, baking powder, bicarbonate of soda, sugar and salt in a large bowl. Stir in the buttermilk, egg and carrot. Carefully pour in oil from baking pan. Mix well. Pour batter into hot pan.
  3. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes. Let cool in pan 10 minutes. Turn out onto a wire rack and cool slightly before cutting. Serve warm.

Did you know

…that buttermilk is produced by adding live cultures to low-fat milk? This thickens the milk and gives it a pleasant creamy, tangy flavour. Buttermilk is a useful ingredient in baking, particularly in scones and muffins.

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Reviews (1)


Tasty and super easy to make... Loved it! Substituted buttermilk for Soy milk with 1 & 1/2 tbs of lemon juice to make it dairy free. - 04 May 2014

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