Carrot Cornbread

Name: Carrot Cornbread
Ingredients: 4 oz shredded carrot; 1 (8.5 oz) package Jiffy corn muffin mix; 1/3 cup diced red and green pepper; 1/3 cup buttermilk or skim milk; 1/4 cup whole egg substitute, such as Egg Beaters; None None fresh flat-leaf parsley, for garnish

6 ingredients

2 steps

Ingredients

4 oz shredded carrot
1 (8.5 oz) package Jiffy corn muffin mix
1/3 cup diced red and green pepper
1/3 cup buttermilk or skim milk
1/4 cup whole egg substitute, such as Egg Beaters
None None fresh flat-leaf parsley, for garnish

Directions

1

Preheat oven to 375°F. Lightly grease a 9x5 inch loaf pan.
2

In a food processor, pulse carrot until chopped. Transfer to a large bowl and mix in corn muffin mix and peppers. Add buttermilk and egg substitute and mix until barely moistened. Batter should still be lumpy. Transfer to loaf pan and bake for 20-22 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins. Serve warm, sliced and garnished with parsley.