1 c. sifted all-purpose flour
1 c. corn meal
1/2 c. honey
3 tsp. butter, softened
1 egg
3 tsp. baking powder
1 tsp. salt
1 c. buttermilk
2 med. sized carrots (shredded, 1 1/2 c.)

Preheat oven to 425 degrees. Grease a 9 x 9 x 2 inch baking pan. Combine flour, corn meal, honey, baking powder and salt in a large bowl. Cut in butter with a pastry blender until mixture is crumbly.

Beat egg until frothy. Stir in buttermilk and carrots. Pour into dry ingredients; stir until blended. Pour into prepared pan. Bake for 20 minutes or until center springs back when lightly pressed with fingertips. Cool in pan on wire rack. Cut into 12 rectangles. Note: Leftovers are delicious toasted.