Lemon Ginger Carrot Cornbread

lemon ginger carrot cornbreadSummer has come to our little corner of the woods, but no summer break in the craziness. So when I felt the need for fresh baked goods I had to fall back on good old “just add water” Marie Callender’s Cornbread mix. As a way to sneak some additional veggies into our diet I decided that grated carrots would be a good addition. And since I was getting creative anyhow, I decided to add some grated lemon peel and powdered ginger too. After smelling it in the oven, I was really glad I did. Jim was late for work but stuck around long enough to try some and declare it delicious enough to blog about – so here it is. Just follow the recipe on the package for an 8 x 8 pan and cut the water back to just over a cup for about 1/2 cup of grated carrots and add the rest to taste.

2 comments ↓

#1 Julie P Scott on 12.15.08 at 6:44 pm

I tried your Made Up Recipe for cornbread today. I queried what I had in the kitchen to make lunch – too rainy and wet to go out. Your orginality sparked mine, so in addition to your added grated carrots and ginger to corn bread mix, I substituted zest of Orange (added the fresh squeezed orange juice for part of the milk, and a drained canned corn, plud trailmix which included various nuts, raisens, dates, coconut; a little cinamon (had expanded on the corn bread mix on hand which said it would make one 8 x 8 cake, 1 cup of whole wheat pancake mix, an extra egg, doubled the amount of grated carrot, and added some oil and honey). It turned out surprisingly good. Thanks for the inspiration.

#2 hgm on 12.15.08 at 7:33 pm

Thanks for the ideas, Julie – that does sound tasty and much fancier than my additions.

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