Cornbread, Moosewood


4.6 of 5 (18)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 128.4
  • Total Fat: 4.1 g
  • Cholesterol: 26.7 mg
  • Sodium: 261.1 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Cornbread, Moosewood calories by ingredient
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Number of Servings: 12


    1 cup flour
    1 cup cornmeal
    1/2 tsp. salt
    3 Tbs. sugar or honey
    2 tsp. baking powder
    1 tsp. baking soda
    1 egg
    1 cup buttermilk
    3 Tbs. butter (plus some to grease the pan)


Preheat oven to 350 degrees. Melt butter in cast iron skillet or baking pan. Combine dry ingredients. Mix egg with buttermilk. Pour wet ingredients in dry and mix until just combined. Pour batter into pan (with butter) and mix again. Bake for 20 minutes.

Makes 10 to 12 servings depending.

Number of Servings: 12

Recipe submitted by SparkPeople user HAEJUNG.


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Member Ratings For This Recipe

  • Very Good
    3 of 3 people found this review helpful
    My husband usually doesn't care for cornbread, but he loved this recipe! The directions didn't say what size pan, so I used a muffin pan to make sure I got the correct number of servings. Worked perfectly! Thank you! - 1/28/10

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  • Very Good
    1 of 1 people found this review helpful
    This is really close to another Moosewood cornbread recipe that I love, thanks for calculating it! - 9/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    Yum. Fantastic.
    I was worried it seemed a little dry so I added more buttermilk - about 1/4 cup extra. Turns out it would have been ok. But with the extra buttermilk... mmmmmmmm.... moist!! - 4/7/09

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  • This is not the recipe from the Moosewood cookbook I have. I'll see if I can post it. The one from the low-fat book has pumpkin puree and oil (which can be omitted). And it tastes amazing. - 7/27/13

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  • Easy and quick to make. I like my cornbread more like cake, but this is pretty good and I will make it again. - 2/3/13

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  • it was good, a little dry--I will make it again, adding a bit more milk - 5/29/12

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  • We love this. It reminds me of the cornbread we used to eat at Marie Callendar's pie shop with their spinach salad. - 4/18/12

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  • I gave this 5 stars because of the texture. I like sweeter cornbread, but that is just my preference. I will add some sweetener to the recipe next time. I did have white chili ladled over the top, and it was good. Make it 1.5 servings in your nutrition tracker if you cut it into 8 pieces. - 3/28/11

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  • It was delicious mixed with my Mexican beans and meat. - 6/2/10

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  • This is now my favorite cornbread recipe. I used whole wheat flour, light butter and the honey option. Very, very good! - 4/25/10

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  • Very, very good. I added about 1/2 c jalapeno peppers. YUM! - 3/27/10

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  • This is the first cornbread I've ever made, and one of very few I've eaten. (I'm a Canadian in the UK.) I thought it was great! Nice with soup. Mine was a bit salty, but that's probably my butter. If you want fewer servings, just do a little math and divide the quantities. Or freeze the leftovers. - 2/17/09

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  • I used margarine and it came out great. I made it in a 9x13 pan so it came out a little dry. I'm going to make it again in a smaller pan and see if I have better results. Would definitely make this one again though. - 12/4/08

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  • I would love to see a recipe for this with fewer servings. - 11/28/08

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  • One of the best recipes I've found for cornbread.Great! - 11/22/08

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  • 0 of 1 people found this review helpful
    Sounds yummy! - 11/20/08

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  • its great
    - 11/19/08

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