Carrot Cornbread

Serves 12

Chef: Isa Chandra Moskowitz of Modern Love in Omaha, Neb. “This cornbread is the essence of autumn in Nebraska, with a warm orange hue that shines a little brighter at the Thanksgiving table than your average cornbread. It’s perfect for sopping up gravy and sauces." says Moskowitz. Carrot purée keeps a simple cornbread recipe moist and gives it a gorgeous color.
3 medium carrots, peeled and cut into ½-inch chunks
1 cup unsweetened almond milk
1 Tbs. apple cider vinegar
½ cup pure maple syrup
¼ cup refined coconut oil, melted
1¼ cups cornmeal
1 cup all-purpose flour
2 tsp. baking powder
¾ tsp. ground nutmeg
½ tsp. salt
1 | Steam carrots in steamer 15 minutes, or until very tender. Transfer to food processor, and purée until smooth. Cool.
2 | Preheat oven to 350°F. Coat 13- x 9-inch baking pan with cooking spray.
3 | Stir together almond milk and cider vinegar in measuring cup. Set aside to curdle.
4 | Whisk 1 cup carrot purée with maple syrup in large bowl. Whisk in coconut oil, then almond milk mixture.
5 | Combine cornmeal, flour, baking powder, nutmeg, and salt in separate bowl. Fold cornmeal mixture into carrot mixture. Spread in prepared pan, and bake 30 to 35 minutes, or until top is golden and firm to touch. Cool. Cut into 12 squares, and serve.