Cornbread (with Carrot)
- 1/2 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup low-fat milk
- 1/2 cup maple syrup
- 4 tablespoons butter , melted
- 2 large eggs
- 1/2 cup carrot puree
In a mixing bowl, whisk together flours, cornmeal, baking powder and salt until well combined. In a separate bowl, whisk together milk, maple syrup, butter, eggs and carrot puree. Add the liquids to the flours and stir until just combined.
Pour the batter into the sprayed pan and bake for 20 minutes, until lightly browned.
Test the center by sticking a cake tester (or a kebab stick) into the cake. If it comes out clean, the cake is done.
Best served warm!