Carrot Cornbread

Sift flour, cornmeal, sugar, baking powder and salt into a large mixing bowl.

Cut in butter with a pastry blender until mixture forms little lumps the size of peas.

Beat egg in a small bowl until frothy; stir in buttermilk and carrots.

Pour mixture into dry ingredients; stir until well mixed.

Pour into a greased 9 x 9 x 2 inch pan.

Bake at 425 degrees for 20 minutes or until center springs back when pressed with fingertips.

Cool in pan on wire rack; cut into large squares.