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1 pound carrots, peeled and grated
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries or raisins
Heat oven to 375 degrees F. Butter a large loaf pan.
Place carrots in a saucepan; add milk, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool.
In mixing bowl, combine flour, cornmeal, baking powder, eggs, butter and honey. Stir in dried blueberries or raisins, carrots, and liquid.
Pour batter into prepared pan, and bake for 60 to 70 minutes, until a wooden pick inserted in the center of bread comes out clean.
Native American Recipes