Carrot cornbread from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America (page 281) by The Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green tomato omelet; Butternut hash browns; Black rice and spinach salad; Stuffed poblano peppers; Pozole verde; Wilted greens with blue cheese and walnuts; Beetroot sticks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Hiker010 on January 11, 2026

    Jan 2026 -- Tasty! Moist! Substituted 2 tbsp corn starch + 3 tbsp water for 1 egg -- still turned out good Need ~1 cup sliced carrots for 1/2 cup puree Medium grind cornmeal (Bob's Red Mill organic) Use oil instead of butter Cut sugar / maple syrup to 1/3 cup

  • Hiker010 on January 11, 2026

    Tried GF option by substituting corn flour Cooked 19 min (try 18 next time?) Turned out better than regular GF golden cornbread, but a bit dry

  • Hiker010 on January 11, 2026

    Tried with yellow/orange beet instead -- not quite as good? (But also used 5+ yr old pastry flour)

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