Carrot-flecked corn bread
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Picture by:
Lynn Lewis
Carrot-flecked corn bread
Grated carrots transform an ordinary quick bread into a nutritious superfood.
Ingredients
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
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Preheat oven to 200ºC. Swirl oil in a 20 x 20 x 5 cm baking pan. Preheat pan in oven for 5 minutes.
- 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.
- 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)
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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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