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a slice of roasted carrots cornbread held up over the rest of the round of colorful cornbread topped with roasted carrots

Heidi's Roasted Carrots Cornbread

Ingredients

  • 2 bunches roasted carrots, cut in half lenghtwise follow roasting directions in this post
  • 1 cup whole milk also works with your favorite plant milk
  • 1 cup All Purpose Flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 3/4 cup Maseca Corn Flour this is the same flour used to make tortillas (its the one with the green label)
  • 2/3 cup Sugar
  • 2 large eggs
  • 3 Handfuls fresh spinach, cut in a chiffonade rolls the fresh spinach into a bunch and slice thin to make a chiffonade
  • 7 Tbsp. Extra Virgin Olive Oil I use Kores Estate from Olive Crate
  • 7 Tbsp. melted butter

Instructions

  1. Line your cast iron skillet with a round of parchment paper.

  2. Arrange the sliced carrots in a circle around the pan, cut side down.

  3. In a mixing bowl, combine the AP flour with the Maseca Corn Flour, baking soda and sugar. Blend in the milk, and eggs.

  4. Stir well to combine.

  5. Blend in the EVOO and the melted butter.

  6. Fold in the chiffonade of spinach. It will seem like a lot of spinach; be patient and keep folding, it will all blend together.

  7. Pour the batter over the carrots in the pan and use a wooden spoon to cover the carrots completely.

  8. Bake in a preheated 400 degree oven for 40 minutes.

  9. Remove from oven and cool slightly

  10. Place a large serving plate or tray over the pan, presentation side down. Hold the skillet and the pan together and flip the two over so that the skillet is now upside down on top of the plate. Carefully lift off the skillet and your roasted carrots cornbread should be carrot side up on your platter.

  11. It is likely that the parchment paper will still be in the skillet, but if it stuck to the top of the cornbread, simply and carefully peel it off the top of the cornbread.

  12. Slice the cornbread into wedges to serve.