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Gluten-Free Jalapeno Onion Cornbread


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 and turning it gluten-free. 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.

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