Our kale and carrots from Saturday's farmers market http://www.bartoncreekfarmersmarket.org/ were getting ready to be eaten, so I came up with a new twist on an old standby. We'll call it Kale & Karrot Kornbread! The creation earned high marks from Layla, the ultimate taste tester! I hope you enjoy!
Kale and Karrot Kornbread
1 cup cornmeal
1 cup flour (corn, rice, wheat)
1/3 cup canola oil
1 cup milk (rice, almond, hemp, cow)
2 tbsp sugar (white or turbinado)
2 tsp baking powder
1 bunch kale
1 lg carrot
1/4 sweet onion
1 clove garlic
Heat the oven to 400 degrees. Throw the veggies into your food processor and blend well. Mix all ingredients together and pour into muffin tins. Cook for 25-30 minutes. Yields about 15 muffins.
* Feel free to sub chard or spinach for the kale!
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