Groovy-Colored Grit Cornbread - cooking recipe

Ingredients

2 cups yellow cornmeal
2 cups all-purpose flour
1 tablespoon baking powder, plus
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
6 tablespoons melted butter
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1 cup corn (fresh cooked or frozen)
1/2 cup shredded mild cheddar cheese

Preparation

Preheat oven to 425 degrees.
Grease a 9 x 13-inch metal baking pan (I have also successfully used a muffin tin which worked great).
Whisk together cornmeal, flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Beat together eggs, buttermilk and melted butter and add to cornmeal mixture, stirring just until blended. Add vegetables and cheese and stir just until combined.
Spread evenly in prepared pan and bake for 35 minutes or until a knife or toothpick inserted in the center comes out clean.
Cool for 15 minutes in pan on a wire rack, and cut into squares.