Carrot cornbread - River Cottage
Enjoy warm, golden cornbread with soup or salad! This recipe includes grated carrot for extra tenderness and a hint of sweetness.
Ingredients
- 300g fine cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 300ml unsweetened almond milk (bought or home-made)
- 2 tablespoons rapeseed or sunflower oil, plus extra for greasing
- 300g carrots, peeled and coarsely grated
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