This cornbread recipe wows up your stews, chilis, and ribs, your chicken dinners, your tortilla soups. I've added this recipe as part of a huge foodie collaboration with dozens of instagrammers, food bloggers, chefs, and bakers. All of us are celebrating the mighty CARROT with inventive and tantalizing recipes. Check out the hashtag #24carrotgoals on Instagram or see the list below for inspiration!
For the cornbread
1 cup all purpose flour
1 cup yellow cornmeal (I like Bob's Red Mill)
1/3 cup sugar
1 TBSP baking powder
3/4 tsp salt
1 cup buttermilk
4 TBSP melted butter, cooled
1/2 cup shredded carrots
1 cup candied pecans, rough chopped
8 slices bacon or pancetta (including two for garnish), chopped
2 TBSP parsley (for color, if you have it)
For the Whipped butter
3/4 cup (stick and a half) softened butter
1/4 cup milk
2 TBSP maple syrup
1/2 tsp (or more) cayenne pepper (optional)
Preheat oven to 400 degrees.
Butter a 10 inch pie plate.
Place the carrots in a microwave safe bowl with 1 tsp water and cook on high for 1-2 minutes until they are just starting to steam, but not wilt.
Combine flour, cornmeal, sugar, baking powder and salt in large mixing bowl. Make a well, or cup-size space in the flour mixture, and add the buttermilk, eggs and melted butter, stirring until it's just mixed. Add carrots, chopped pecans, and 6 slices of cooked bacon, finely chopped. Again, careful not to overmix.
Spread the batter into the prepared pie dish. Bake until it's golden brown and a toothpick comes out clean when inserted into the center, about 25-30 minutes. It always depends on your oven.
While it's baking, you can make the whipped butter, should you choose this assignment! Just put all the ingredients in a mixing bowl with whisk attachment. It may want to separate at first, but stick with it. It will all come together. It might take a few minutes on high.
Let the cornbread cool for a few minutes if you can. Then slice and serve. Slather it in your fabulous butter and crumble the remaining bacon or pancetta over the top. You will not be sorry.
Notes: You know you don't have to make the special butter, right? Or if you don't do meat or bacon... this will be just as tasty without.
Other note: This will still be moist on day 2. Think about splitting it in half, toasting it, and drizzling a little maple syrup over it... just saying.
One more thing... Mike's Hot Honey is mighty tasty on this, too!
#24carrotgoals Collaborators to check out:
@squaremealroundtable’s Rainbow Carrot and Ricotta Tart
@joyosity’s Candied Carrot Rose Tart
@betterwitbiscuits’ Carrot Souffle
@thishealthytable’s Beet and Carrot Galette
@alwayseatdessert’s Carrot Cake Squares with Orange Glaze
@figsandflour’s Thai Peanut Pizza
@WhatAnniesEating’s Roasted Carrots with Carrot Top/Herby Salsa Verde
@fufuinthekitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
@floursinyourhair’s Carrot Pecan Cookies
@holajalapeno’s Roasted Carrots with Chipotle-Honey Butter
@worthypause’s Paleo Thai Curry Carrot Soup
@nyuberry’s Carrot Muffins with Persimmon Topping
@somethingnewfordinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
@batterednbaked’s Baked Carrot Cake Donuts
@whatggmaate’s Paleo Carrot Mug Cake
@moreicingthancake’s Spiced Quinoa & Roasted Carrot Salad
@hotdishingitout’s Vegan Carrot Whoopie Pies
@beeandthebaker’s Honey Glazed Carrot Rosette Tart with Ginger Mascarpone
@ladyandlarder’s Carrot Crudite Board with Z'atar Hummus
@katiebirdbakes’ Carrot Cake Scones
@jessiesheehanbakes’ Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream
@mariannes_kitchen’s Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
@confettikitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
@fortyninefigs’s Rainbow Carrot PIe
@lokokitchen’s Miso White Carrot Pie with Black Sesame Crust
@pricklyfresh’s Carrot Cake Blondies with Cream Cheese Frosting
@butterlovescompany’s Iced Carrot Cake Cookies
@easyanddelish’s Carrot Spaghetti
@champagneandcookies’ Savory Turmeric Carrot/Cauliflower Crumble
@suburbanpieandtreats’s Carrot Pineapple Raisin Pie
@helloflour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
@jojoromancer’s Carrot Pie
@lepetitchefsb’s Carrot Cake Breakfast Bars w/ Maple Coconut Icing
@flottelottehaan’s Carrot Apple Pie
@rushyama’s Mini Carrot Cake
@smartinthekitchen’s Curried Carrot Ginger Soup (Whole30)
@candacenelson’s Vegan Carrot Birthday Cake
@piegirlbakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
@zestfulkitchen’s Moroccan Stuffed Portobellos
@momskitchenhandbook’s Salad with Miso Ginger Carrot Dressing
@rumblyinmytumbly_’s Carrot Cake Cheesecake
@sweetpillarfood’s Carrot and Date Salad with Tahini Vinaigrette
@smoothiesandsundaes’ Carrot Cake Sourdough
@kaaliberti’s "Hop Scotch" Pie (Carrot Custard with Brown Sugar, Honey, Cinnamon, and Scotch)
@feedtheswimmers’ Air Fried Rainbow Carrot Chips with Tzatziki
@dukkah_queen’s Carrots and Friends Salad (Pickled, Raw and Roasted)
@dianemorrisey’s Harissa and Maple Roasted Carrots and Lemon
@blossomtostem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts
@my_recipe_addiction’s Morning Glory Muffins
@bakingthegoods Roasted Carrot & Herby Feta Galette
@jillsalama’s Carrot Latkes with Cranberry Aioli (Paleo)
@cosetteskitchen’s Sumac Carrot and Feta Salad
@foodbymars’ Paleo Carrot Walnut Loaf Cake
@bumblebria’s Carrot and Herbed Ricotta Tart
@catgrammer’s Triple Ginger Carrot Cake with Cream Cheese Frosting
@measuring.cups.optional’s Carrot Curry Soup
@rezelkealoha Turkish Yogurt Carrot Dip