Ingredients

• 1 cup all-purpose white flour
• 1 cup plain cornmeal
• 1 tablespoon sugar
• 2 teaspoon baking powder
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 cup rice milk, unenriched
• 1 egg
• 1 egg white
• 2 tablespoons canola oil
• 1/2 cup scallions, finely chopped
• 1/4 cup carrots, finely grated
• 1 garlic clove, minced

Preparation

1. Preheat oven to 400° F.
2. In large mixing bow, combine flour, cornmeal, sugar, baking powder, chili powder and pepper. Stir to combine.
3. Add rice milk, egg, egg white and oil to dry ingredients and stir just until moistened.
4. Gently stir scallions, carrots and garlic into cornbread mixture.
5. Pour batter into an 8”-square baking pan which been coated with nonstick cooking spray.
6. Bake for 25 to 30 minutes, until top starts to turn golden brown. Cut into eight 2” x 4” pieces.

Helpful hints

• For variation, try onion instead of scallions and red bell pepper instead of carrots.