Carrot Cornbread(Heirloom Recipe)


Cornbread is a family favorite. There is not many people who don’t like cornbread. Most of the time we just grab a box of mix at the store and follow the directions. It is not difficult to make from scratch. Cornmeal is an inexpensive staples that you should keep on hand when you are trying to stretch your grocery budget.

When you are looking for a side dish to go with a simple soup or a salad, this inexpensive carrot cornbread will have everyone telling you how good this meal was. You can also serve it for brunch.  It is not difficult to make, just takes a little more time then regular corn bread.

It is a tender and light corn bread with a texture that reminds me of grits. The beaten egg whites is what makes the cornbread light and tender. Before there was reliable commercial baking power and soda, beaten egg whites was used to make cake light. The air that was beaten into the egg white would expand while baking.  Yeast was also used in baking cakes.  So if you are lucky enough to have your great grandmother’s recipes, there maybe a few recipes for baked goods that use stiffly beaten egg whites or yeast added to the batter.

Carrot Cornbread

Combine and stir together in a large bowel:

  • 1 cup self-rising yellow cornmeal
  • 1 cup all purpose flour
  • 1 cup grated carrots
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil

Add and mix well then let cool for 10 minutes:

  • 1 cup boiling water

Beat together in small bowel and add to corn mixture:

  • 2 egg yokes
  • 2 tablespoons water

Fold into corn mixture:

  • 2 egg whites beaten stiff peaks but not dry

Pour into a 9 inch square pan that has been prepared with vegetable oil spray. Bake at 450 degrees for 20 to 25 minutes. Serve warm.

Left over carrot cornbread tastes better when warmed up for a few seconds in the microwave.

Note*  Originally this was probably made with stone ground cornmeal and was soaked in boiling water first or boiled first.  More eggs may have been used to leaven the bread. Many people had their own chickens. Molasses was probably used as a sweetener and bacon fat was used in place of the vegetable oil. White sugar was a luxury and only put out for coffee or tea when there was guest.  Cornbread was always cooked in a hot oven.

You may like to see another heirloom cornbread recipe in its original form here.


6 Comments Add yours

  1. Looks absolutely delicious, and we love cornbread with chili in the winter months. 🙂


    1. trkingmomoe says:

      It is a nice cornbread if you don’t mind whipping up the eggs and folding them in. It goes well with simple meals like chilli and soup. Thanks you for taking the time to comment.

      Liked by 1 person

  2. lulu says:

    Now this is a different take on cornbread that is definitely worth making.


    1. trkingmomoe says:

      It is really good. It didn’t rise up as much as modern cornbread does but It isn’t as heavy as standard cornbreads. It is something fun to make. Thanks for your comment.


  3. Sheryl says:

    mmm. . . This looks absolutely wonderful. I’m going to have to try this recipe. The carrots are a colorful addition – and I really like the way it calls for using beaten egg whites to make a lighter than typical corn bread.

    Thanks for the link to my post. I’m honored that you thought it was worthy of linking to.


    1. trkingmomoe says:

      I posted this early to tie in with your post. I think food history is really interesting. We moved very quickly in food preparations in the 20th century from what it had been for centuries.

      Thanks for your comment, I hope reader do take the time to look at your Apple Johnny Cake.


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