I love cornbread, but not the traditional style loaded with butter + sugar; more the “nutritional bang for your bite” variety.
This recipe delivers great texture + moisture made with cornmeal, grated carrots and scallions: the combo adds moisture, natural sweetness and a light texture.
Cornmeal is naturally gluten-free; if you have a sensitivity, be sure to choose cornmeal processed in a gluten-free facility. Make this dairy or dairy-free using the milk of your choice.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Vitamin A is a fat-soluble vitamin found in carrots, greens, sweet potatoes, red peppers, pumpkin, cantaloupe, eggs, dairy. Vitamin A supports healthy function of red blood cells, skin & bone formation, growth, development, vision, reproduction and immune function
Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
Recipes are added sugar-free & free from added sweeteners. No refined sugar, cane sugar, alternative sugars, no natural sweeteners like maple syrup & honey.
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Healthy Carrot & Olive Oil Cornbread
PREHEAT oven 400F / 200C Heat a cast iron skillet in the oven OR line a square cake or springform tin.
WHISK eggs + olive oil + milk + vinegar for 20 secs until well combined. Stir in cornmeal + baking powder + salt. Mix well.
ADD GRATED carrots + finely slice scallions or fresh herbs if using and fold them into the batter.
CAREFULLY REMOVE the hot skillet from the oven brush it with 1 tsp oil. POUR IN cornbread batter, spreading evenly OR cake tin if using.
BAKE 30-35mins until cooking through, springy in the middle and inserted skewer comes out clean.
REST in skillet for 5mins, then turn out onto a cooling rack to cool or cut into wedges and serve immediately in the hot skillet.
with Sundried Tomato & Rosemary Butter
with Garlic Scape Butter
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Tomato & Potato Salad + Tangy Miso Rosemary Dressing
DAIRY | DAIRY-FREE Make this dairy or dairy-free using the milk of your choice.
SWAP olive oil for another healthy oil, coconut oil melted, butter melted.
SWAP grated carrot or combine with zucchini – squeezing excess moisture out lightly with your hands.
SWAP scallions for garlic scapes, chives, spring onions. HERBS like parsley, cilantro, chervil, dill, basil.
ADD seeds, coconut chips, fresh corn kernels, grate cheese like parmesan, cheddar or feta on top