Saturday, February 27, 2010

Sweet and Savory Carrot Cornbread

We LOVE cornbread (or muffins) at our house and I like experimenting with adding different ingredients. Our favorite is Jalapeños but I've tried asparagus and squash and they were all pretty yummy. This time I decided to add carrots using this recipe from one of my favorite blogs, Baking Bites. This cornbread had just the right hint of sweetness from the corn and honey but it's definitely not too sweet that you can't have it as a dinner side. I used baby carrots shredded in my mini food processor and frozen corn kernels and it was simple and quick. I can't wait to try the zucchini version on the blog!

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