Garden Veggie Whole Wheat Cornbread | UNL Food | Nebraska

Ingredients

• Nonstick cooking spray
• 1 Tablespoon olive oil
• ½ cup red bell pepper, scrubbed with clean vegetable brush under running water, chopped
• ¾ cup carrot, scrubbed with clean vegetable brush under running water, grated finely
• 1 jalapeno, scrubbed with clean vegetable brush under running water, minced (optional)
• 1 (15 oz) can cream corn
• 1 ½ cup cornmeal
• 1 ½ cup whole wheat flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 egg, beaten
• 1 ½ cup low-fat milk or almond milk
• ¼ cup honey