Ingredients
1 cup yellow cornmeal3/4 cup whole wheat flour2-1/2 teaspoons baking powder2 teaspoons minced fresh chives3/4 teaspoon salt2 large eggs, room temperature1 cup 2% milk2 tablespoons honey3/4 cup shredded carrots (about 1-1/2 carrots)1/4 cup finely chopped sweet red pepper1/4 cup finely chopped seeded fresh poblano pepper
Preparation
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.
