Best 2 Carrot Cornbread Recipes

Indulge in a delightful culinary journey with our Carrot Cornbread, a harmonious blend of classic cornbread with a vibrant twist of carrots. This flavorful cornbread is not only a feast for the taste buds but also a visual delight, boasting a beautiful golden hue and studded with tender carrot pieces. Enjoy this versatile bread as a delectable side dish, a hearty snack, or a delightful addition to your breakfast table. Our collection of Carrot Cornbread recipes caters to diverse dietary preferences, including a classic recipe for traditionalists, a gluten-free version for those with dietary restrictions, and a vegan option for plant-based enthusiasts. Each recipe is carefully crafted to ensure a moist, tender crumb and a symphony of flavors that will tantalize your senses. Whether you prefer a simple yet satisfying cornbread or desire a more elevated experience with the addition of herbs, cheese, or a touch of sweetness, our Carrot Cornbread recipes have something for every palate. Embrace the goodness of carrots and cornmeal, and embark on a culinary adventure that promises to leave you craving more.

Let's cook with our recipes!

CARROT CORNBREAD

Carrot Cornbread image

Along with its vegan counterpart, this recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.

Provided by Sydney Mike

Categories < 4 Hours

Time 1h20m

Yield 1 10" loaf, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups unbleached white flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
1 egg
1 1/4 cups milk
6 tablespoons pure maple syrup
1/4 cup canola oil
1/2 teaspoon pure vanilla extract
1/4 cup carrot, shredded

Steps:

Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.

CARROT CORNBREAD (VEGAN)

Carrot Cornbread (Vegan) image

Along with its regular counterpart, this vegan recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.

Provided by Sydney Mike

Categories Breads

Time 1h20m

Yield 1 10" loaf, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups unbleached white flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon flax seed meal
2 tablespoons water
1 1/4 cups soymilk
6 tablespoons pure maple syrup
1/4 cup canola oil
1/2 teaspoon pure vanilla extract
1/4 cup carrot, shredded

Steps:

Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.

Nutrition Facts : Calories 202.9, Fat 6.9, SaturatedFat 0.6, Sodium 154.8, Carbohydrate 32, Fiber 1.8, Sugar 8.8, Protein 3.8

Tips:

Use fresh, high-quality ingredients: Fresh carrots and corn will give your cornbread the best flavor and texture. You can also use frozen carrots and corn in a pinch, but be sure to thaw them completely before using.
Use buttermilk: Buttermilk adds a slight tang and richness to cornbread. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Don't overmix the batter: Overmixing the batter will make your cornbread tough. Stir just until the ingredients are combined.
Bake the cornbread in a hot oven: This will help give it a crispy crust and prevent it from becoming dry.
Let the cornbread cool before serving: This will help it set and make it easier to cut.

Conclusion:

Carrot cornbread is a delicious, versatile bread that can be enjoyed for breakfast, lunch, or dinner. With its sweet, moist texture and bright, colorful appearance, it's sure to be a hit with everyone at your table. So next time you're looking for a new bread recipe to try, give carrot cornbread a try. You won't be disappointed!