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- Carrot Cornbread with Hot Honey Butter
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Search results for 160g unsalted butter (90g melted, 70g softened at room temp), plus extra for the tin
- Life 1m+Product life guaranteed for 1 month.Suitable for freezingVegetarianOcado Price PromiseRating, 4.7 out of 5 from 190 reviews.(190)
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Search results for 300g chantenay carrots (or other small carrots), halved lengthways
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Search results for 2 tbsp olive oil, plus 90ml
- VegetarianOcado Price PromiseRating, 4.7 out of 5 from 23 reviews.(23)
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Search results for 2 tbsp hot honey, plus 3 tbsp for drizzling and 40g for the hot honey butter
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- Life 2m+Product life guaranteed for more than 2 months.VegetarianRating, 3.5 out of 5 from 8 reviews.(8)295g(£0.68 per 100g)Price£2.00
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Search results for 2½ tsp fine sea salt
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Search results for ¼ tsp cayenne pepper, plus ½ tsp
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Search results for 1 (25g) bunch fresh thyme, leaves picked (a few pinches for the carrots, remainder for the batter with a few leaves reserved to garnish)
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Search results for 1 tsp lemon juice
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Search results for 190g self-raising flour
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Search results for 100g cornmeal
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Search results for 80g golden caster sugar
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Search results for 2 tsp garlic granules
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Search results for 1½ tsp baking powder
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Search results for 2 large eggs
- Life 1w+Product life guaranteed for 1 week.VegetarianOcado Price PromiseRating, 3.7 out of 5 from 585 reviews.(585)12 per pack(£0.27 per item)Price£3.30
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Search results for 200g carrots, grated
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Search results for 200g mature cheddar, grated
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Search results for 2 red chillies, deseeded and finely diced
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Search results for 1 pinch sea salt flakes
- 250g(£1.14 per 100g)Price£2.85
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- VegetarianRating, 4.7 out of 5 from 73 reviews.(73)125g(£3.60 per 100g)Price£4.50
- 750g(£0.31 per 100g)Price£2.30
- 220g(£0.05 per 10g)Price£1.10
Ingredients
- 160g unsalted butter (90g melted, 70g softened at room temp), plus extra for the tin
- 300g chantenay carrots (or other small carrots), halved lengthways
- 2 tbsp olive oil, plus 90ml
- 2 tbsp hot honey, plus 3 tbsp for drizzling and 40g for the hot honey butter
- 2½ tsp fine sea salt
- ¼ tsp cayenne pepper, plus ½ tsp
- 1 (25g) bunch fresh thyme, leaves picked (a few pinches for the carrots, remainder for the batter with a few leaves reserved to garnish)
- 220ml whole milk
- 1 tsp lemon juice
- 190g self-raising flour
- 100g cornmeal
- 80g golden caster sugar
- 2 tsp garlic granules
- 1½ tsp baking powder
- 2 large eggs
- 200g carrots, grated
- 200g mature cheddar, grated
- 2 red chillies, deseeded and finely diced
- 1 pinch sea salt flakes