One of my very first cookbooks was the 1977 softcover edition of The Moosewood Cookbook by Mollie Katzen. I used this cookbook in my first first tiny apartment in Manhattan, in Chicago, and it still graces my cookbook shelf here in San Diego. I loved the hand-lettered recipes, the friendly introduction to vegetarian food, and the lovely illustrations. And her “Delicious Cornbread” recipe. I have always loved it.
Over the years, I have adapted it… adding in agave syrup, taking out the eggs, making my own buttermilk from soymilk, turning it into gluten-free cornbread. I think it’s the sign of a truly great recipe if it can be adapted in so many ways. I also use this (without the jalapenos and onions) when I’m making my cornbread stuffing for Thanksgiving or Christmas. Enjoy!
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.