Prep time: 20 minutes
Cook time: 20 minutes
Serves: 9

Ingredients:

  • 1 cup yellow cornmeal
  • ¾ cup whole wheat flour
  • 2 ½ tsp. baking powder
  • 2 tsp. fresh chives, minced
  • ¾ tsp. salt
  • 2 large eggs
  • 1 cup 2% milk
  • 2 Tb. honey
  • ¾ cup carrots, shredded (about 1 ½ carrots)
  • ¼ cup sweet red pepper, finely chopped and seeded
  • ¼ cup poblano pepper, finely chopped and seeded

Directions:

  • 1

    Preheat the oven to 400°F. Whisk together the cornmeal, flour, baking powder, chives and salt in a medium bowl. In another bowl, whisk together the eggs, milk and honey until well combined.

  • 2

    Add the egg mixture to the cornmeal mixture then stir until moistened. Next, fold in the carrots and peppers.

  • 3

    Transfer to a greased 8-inch baking pan. Bake for 20 to 25 minutes. You can also use a greased muffin pan, just reduce your cook time to 15-18 minutes. Once done, let cool for a few minutes in the pan, then transfer to a wire rack. Serve warm with butter!