Friday, February 5, 2010


Baking this cornbread is one of my earliest cooking memories: helping my mom measure the wet and dry ingredients for this recipe and reconstituting powdered milk. I was very young. Our small "one-horse" kitchen was sunny and we used the top of a mobile dishwasher as counter space. We lived in the house my dad grew up in, a Cape Cod on Portland's NE Dekum St. All day, I would run around that house, inside and outside.

The recipe makes a hearty, earthy cornbread. It's not sweet. There are many variations; we usually made the version with 1 cup shredded carrots and the minimum amounts of eggs, honey, and oil. The recipe is fast and easy; I think it's delicious. I enjoy the cookbook Laurel's Kitchen, a basic vegetarian cookbook from the 1970's with fun woodcut illustrations. Though you wouldn't want to try all the recipes for making your own soymilk and ketchup etc, it has basic instructions for a lot of beans and grains, sides and breads.

Cornbread from Laurel's Kitchen

2 cups cornmeal
1/2 cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder

1-3 Tb honey
1-2 large eggs, beaten (2 eggs makes a more moist version)
1-2 Tb oil or melted butter
2 cups buttermilk (you can sub 1 Tb white vinegar per cup of fresh milk or soy if you don't have buttermilk)

Preheat oven to 425. In a large bowl stir dry ingredients together, making sure there are no lumps of baking soda or powder. Mix liquids; add to dry ingredients, stirring until smooth (or only slightly lumpy). Turn into a greased 8" x 8" pan or muffin tin. Bake 20-25 minutes.


Add 1 C grated carrot or raw yellow zucchini. Reduce buttermilk to 1 3/4 cup.

Saute parsley, peppers, onions in the oil and add along with 1 tsp chili powder and some grated cheese. (I haven't made this version.)

"For a light, delicate New England style cornbread, use 1 1/2 cups cornmeal and 1 cup whole wheat pastry flour, plus the maximum of honey, eggs, and butter."

Illustration by Laurel Robertson from The New Laurel's Kitchen.


K. A. Mohr said...

I love that woodcut! And I am going to try making this tonight : )

Susan-M- said...

Yay. Are you still gluten intolerant? If so, what did you sub for the wheat flour?

K. A. Mohr said...

I am using a flour blend made up of sorghum flour, potato starch, tapioca flour, and amaranth flour (or a bean flour, I just happen to have amaranth at the moment).

Susan-M- said...

Wow! Sounds like you've got it dialed in what you need. Hope it turned out delicious!

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