Saturday, September 18, 2010

Basic Cornbread (plus 2 tasty variations)

This recipe is taken from the vegetarian classic "Moosewood Cookbook" by Mollie Katzen.

butter or margarine for the pan
1 c. cornmeal
1 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or yogurt
1 egg
3 Tbs. sugar or honey
3 Tbs. melted butter or margarine

1) Preheat oven to 350° F. Grease an 8 inch square pan (or a 9 or 10 inch cast-iron skillet) with butter or margarine.
2) Combine the dry ingredients in a medium sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.
3) Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature.


Make the batter as described above, with the following additions:
1 c. fresh or frozen/defrosted corn
1/2 c. (packed) grated mild white cheese
3-4- scallions, minced
Stir into the batter. OPTIONAL: Replace the melted butter with olive oil


Make the batter as described above, increasing the sugar or honey to 1/4 cup. Add 1 1/2 cups fresh blueberries, stirring them gently into the batter. (NOTE: You can also use frozen unsweetened blueberries. Defrost and drain before using.)


  1. The Mexican Cornbread variation, along with a pot of Black or Pinto beans, makes a wonderful vegetarian meal. Especially with a salad or a bit of guacamole on the side. Thanks, Jesse, for requesting this recipe.

  2. Sue! I am so happy you posted this. We LOVE
    Cornbread, and my recipe just is too sweet.
    I also have the Moosewood Cookbook and unfortunately don't refer to it as much as I should! Thanks for posting -- can't wait to try it!!

  3. You're welcome, Pud. Guess I better get our 2 favorite bean recipes up there now. Now that I think about it, a side of calabacitas is an even better way to round out the vegetarian meal. Will have to post that too!

  4. Calabacitas would be awesome! Can I post your recipe on my site too? I know my friends would love it! I remember eating your calabicitas at Pete's one year, and I have never had squash that delicious since!