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Carrot Cornbread | Hugh Fearnley-Whittingstall

River Cottage Follow
  • Video description
  • 6 years ago
A chunk of moist, golden cornbread, still warm from the oven, is a great partner to soup or a hearty salad. I’ve added grated carrot, which keeps the cornbread nice and tender, and contributes a delicious hint of sweetness. Recipe taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.

• Order River Cottage Light & Easy, here: http://astore.amazon.co.uk/rivecott-21/detail/1408853531


Makes 9–12 pieces
300g fine cornmeal
3 teaspoons baking powder 1 teaspoon salt
2 large eggs
300ml unsweetened almond milk (bought or home-made, page 30)
2 tablespoons rapeseed
or sunflower oil, plus extra for greasing
300g carrots, peeled and coarsely grated


Preheat the oven to 190°C/Gas 5. Liberally grease a baking dish, about 20cm square. Put the cornmeal, baking powder and salt into a large bowl and mix together.

Combine the eggs, almond milk and oil thoroughly, then beat this liquid into the cornmeal to form a fairly loose batter. Stir in the grated carrots.

Pour the batter into the prepared dish and give it a little shake to spread it out evenly. Bake for about 35 minutes until risen and lightly coloured.

Leave to cool slightly before slicing into squares. Eat warm or leave to cool completely.


Root around This veg-enhanced cornbread can take you right through the year – just swap in other juicy grated veg for the carrot, depending on what’s in season.

Try autumnal parsnip or squash, summery courgette or, for a delightfully pink cornbread, grated raw beetroot.

Sweeten it up Add a little honey or soft light brown sugar to the batter (around 25g will do it) and a sprinkling of raisins or other dried fruit and you have yourself a delicious, teatime cornbread. Throw in a few seeds too – such as pumpkin, sunflower or linseeds.

• Download the recipe on the River Cottage website, here: http://www.rivercottage.net/recipes/carrot-cornbread


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