This is a hearty, moist and subtly sweet cornbread recipe from Moosewood Restaurant New Classics cookbook. Serve with a hearty soup or stew, such as Mexican Lentil Stew or Tortilla Stew with Roasted Turkey.


  • 1 cup organic cornmeal (or corn flour – for a lighter cornbread)
  • 1 cup organic whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 organic, free-range eggs
  • 1/4 cup organic canola oil
  • 1/3 cup organic brown sugar
  • 1 cup organic low-fat plain yogurt
  • Butter
  • Honey


  1. Preheat oven to 400 degrees F. Using cooking spray, evenly coat a 9-inch square baking dish.
  2. Combine the cornmeal, flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, oil, brown sugar and yogurt.
  3. Stir the wet ingredients in the dry ingredients until just blended (be careful not to over mix).
  4. Spread the batter evenly in the prepared baking dish. Bake for 20 to 25 minutes, until golden brown and a knife inserted in the center comes out clean.
  5. Serve with butter and drizzled with honey.