Vegetable Garden Cornbread Lynn Tax-ESOL During World War II, in efforts to do their part at home, many citizens of the United States planted Victory Gardens. If I lived in South Carolina at that time, this is one thing that Mrs. Tax would have made with the fresh vegetables from her garden: Ingredients: • 1 cup yellow cornmeal • 3/4 cup whole wheat flour • 2-1/2 teaspoons baking powder • 2 teaspoons minced fresh chives • 3/4 teaspoon salt • 2 large eggs, room temperature • 1 cup milk • 2 tablespoons honey • 3/4 cup shredded carrots (about 1-1/2 carrots) • 1/4 cup finely chopped sweet red pepper • 1/4 cup finely chopped seeded fresh poblano pepper (a mild variety of chile pepper) Instructions: • Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers. •
Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
