Carrot Cornbread

Directions

1. 1
   Sift flour, cornmeal, sugar, baking powder and salt into a large mixing bowl.
2. 2
   Cut in butter with a pastry blender until mixture forms little lumps the size of peas.
3. 3
   Beat egg in a small bowl until frothy; stir in buttermilk and carrots.
4. 4
   Pour mixture into dry ingredients; stir until well mixed.
5. 5
   Pour into a greased 9 x 9 x 2 inch pan.
6. 6
   Bake at 425 degrees for 20 minutes or until center springs back when pressed with fingertips.
7. 7
   Cool in pan on wire rack; cut into large squares.