Side Dish

Cornbread w/ Carrot, Pineapple and Polenta (Added Fiber) is for Side Dish.

Cornbread w/ Carrot, Pineapple and Polenta (Added Fiber) takes 15 minutes to prepare.

Cornbread w/ Carrot, Pineapple and Polenta (Added Fiber) takes 30 minutes to cook.

Cornbread w/ Carrot, Pineapple and Polenta (Added Fiber) makes 6 servings.

The ingredients for Cornbread w/ Carrot, Pineapple and Polenta (Added Fiber) are:

1 extra large Egg, fresh, whole, raw
100 Carrots, raw
0.50 tbsp "LouAna" Pure Coconut Oil
30 gram(s) Garbanzo Bean Flower (Bob's)
100 gram(s) Yellow Corn Grits (Bob's)
30 gram Flax Seed Milled (Simply Nature)
90 gram(s) Corn (Frozen)
150 gram(s) Corn (Creamed in can)
1 cup Buttermilk (Lowfat Hiland)
150 gram(s) Corn Meal (Hodgson yellow)
100 grams Pineapple, fresh

Here is how you make Cornbread w/ Carrot, Pineapple and Polenta (Added Fiber):

Heat oven to 425. Cook in 10" cast-iron skillet. Add oil to skillet and heat it for 7 min in oven. Add batter (will sizzle) and bake for 30 min. Test center of cornbread to make sure it is done. Serve bottom (Crispy) side up. Prep time: Everything can be easily mixed up in the time the oven takes to heat up. Carrot is shredded and pineapple is diced. Optional Ingredients: Diced peppers or celery for additional color.Serving Size:?125 grams

The nutritional information for Cornbread w/ Carrot, Pineapple and Polenta (Added Fiber) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 278.2

• Total Fat: 6.2 g
• Cholesterol: 38.5 mg
• Sodium: 134.5 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 6.7 g
• Protein: 9.6 g