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Lisa Chodosh


I adapted this recipe from one claiming to be the "Original Durgin Park Cornbread." Since I've come across no fewer than 25 "original" recipes, I can't vouch for its authenticity, but it does remind me of childhood visits to that Boston landmark every time I make it.

Food Editor's Note: This is a wonderful, simple cornbread - flavorful, a bit crumbly, and just sweet enough. It was the first cornbread my younger son ever decided he liked! I've always wanted to try to make a pareve cornbread, but was afraid that it wouldn't pass muster. I finally attempted it with this recipe and the results were surprisingly good. In fact, my husband David preferred it to the dairy version. This is best eaten right from the oven, while still warm, and it goes well with either of our chli recipes, Lisa's Three Bean Turkey Chili or Chili with Beef and Beans.




2/3 cup sugar -- scant
2 eggs
3/4 teaspoon salt
1 1/2 cups milk or 3/4 cup non-dairy creamer plus 3/4 cup water
1 1/2 cups flour
1 1/2 cups cornmeal
4 teaspoons baking powder
5 tablespoons butter or pareve margarine, melted

  1. Preheat oven to 425°. Melt butter (or margarine); brush 9" X 9" or 8" X 10" pan to grease well. Set rest of butter (or margarine) aside to cool.
  2. Sift flour, salt, baking powder and cornmeal together in a bowl. Whisk sugar with beaten eggs in another large bowl. Add rest of melted butter (or margarine) and milk (or non-dairy creamer mixture) to eggs; beat to mix. Add dry ingredients, whisk together very quickly till just combined. Spoon into greased pan, smooth top with dinner knife. Bake about 25 minutes, until cooked through and golden brown on the bottom and sides. Do not overcook.
  3. Cool slightly, if you can wait. Cut into squares and serve.

Yield: 9 good servings

Lisa Chodosh grew up in Wayland and is now a Manhattan-based restaurant consultant who regularly cooks for crowds. She can be reached at lchodosh@pipeline.com.

Boston Yankee Cornbread


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