Corn bread from The New Laurel's Kitchen / Laurel's Kitchen Recipes: A Handbook for Vegetarian Cookery & Nutrition (page 81) by Laurel Robertson and Carol Flinders and Brian Ruppenthal

  • honey
  • eggs
  • Show all ingredients...
  • Serves : one 8-inch square pan

  • EYB Comments

    See recipe for variations. Can substitute butter for oil.

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

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. Can substitute butter for oil.

  • dinnermints on February 08, 2022

    I've been struggling to find just the right corn bread recently, and this one was exactly what I was looking for. There are several ways to adapt it; I used 2 T sugar (next time would do 1.5 T honey instead), two eggs, 2 T canola oil, 1 cup grated carrot, and 3/4 cup low fat Greek yogurt mixed with 3/4 cup water to approximate 1.5 cups buttermilk. The batter was pretty loose and filled 12 muffin cups to the very max, but then they turned out perfectly - nicely mounded on top, not too sweet or salty, great corny flavor, and pretty with the carrot flecks. Hooray!

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