I never really liked corn bread or muffins. The texture was too weird for me and like if I am going to have a muffin, why not make it Chocolate Chip?
I don’t know where the shift came in, but one day I like corn muffins! Like really. And obviously corn bread too.
Corn bread has a long history in America. The Native Americans who lived down south has a hard time growing wheat in the hot days, so they turned to corn (something which even earlier civilizations in Central America grew and ate). Corn was easy to grow and easy to eat. One could eat it raw, or grind it up into a “meal” and mix it with things. Originally, corn bread was just water and corn meal, but it developed as it is known today with milk, fat, sugar, baking powder…
Either way this corn bread is an awesome addition to any meal – especially a Thanksgiving meal. The colors are festive and this will side beautifully with any gravy or even as a dessert if you please!
Carrot Stuffed Corn Bread:
1 C. milk, or soy or almond milk
1/4 C. Oil
1 1/4 C. Cornmeal
1 C. Flour
1/3 C. Sugar ( If you want it sweeter for a dessert use 1/2)
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
3/4 C sugar
2 Tsp lemon Juice
Preheat oven to 375 degrees.
Chop the carrots into small pieces and boil until mashable.
Mash the carrots – but leave clumps. Place in a pan with the sugar and lemon juice. Let the sugar melt and thicken (about 5 minutes), over a medium heat, stirring constantly so the sugar does not burn. Remove from flame and let cool.
Beat milk, oil, and egg together. Add in the cornmeal, flour, sugar, baking powder and salt and mix until the flour is combined.
Pour half the batter into a greased 9×9 pan. Sprinkle the carrot mixture over the batter. Pour the rest of the batter over the carrots.
Bake 30 minutes.