1 cup white whole wheat flour
1 cup fine-ground cornmeal
1/2 t salt
4 t baking powder
1 carrot, finely grated
1 T honey
1 egg
1 cup milk
1/4 cup butter (softened/room temperature)
1. Preheat oven to 425, grease baking dish. (We used a deep-dish pie dish that we've used for cornbread since forever, more or less. You can bake yours in a square though, 8x8 works well!)
2. Combine all dry ingredients and then sift together into a large mixing bowl. Add the rest of the ingredients and beat just until smooth. (Don't get too overzealous on this step!)
3. Bake for 25 minutes or until done.
1 cup fine-ground cornmeal
1/2 t salt
4 t baking powder
1 carrot, finely grated
1 T honey
1 egg
1 cup milk
1/4 cup butter (softened/room temperature)
1. Preheat oven to 425, grease baking dish. (We used a deep-dish pie dish that we've used for cornbread since forever, more or less. You can bake yours in a square though, 8x8 works well!)
2. Combine all dry ingredients and then sift together into a large mixing bowl. Add the rest of the ingredients and beat just until smooth. (Don't get too overzealous on this step!)
3. Bake for 25 minutes or until done.
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