Carrot Cornbread - cooking recipe

Ingredients

1 c. all-purpose flour, sifted
1 c. cornmeal
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. (1/2 stick) butter or margarine, softened
1 egg
1 c. buttermilk
2 medium size carrots, shredded

Preparation

Sift flour, cornmeal, sugar, baking powder and salt into a large mixing bowl.
Cut in butter with a pastry blender until mixture forms little lumps the size of peas.
Beat egg in a small bowl until frothy; stir in buttermilk and carrots.
Pour mixture into dry ingredients; stir until well mixed.
Pour into a greased 9 x 9 x 2 inch pan.
Bake at 425 degrees for 20 minutes or until center springs back when pressed with fingertips.
Cool in pan on wire rack; cut into large squares.