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Jamie Stolper
My family is pretty conservative when it comes to food, so I didn't think they would like additions to the traditional plain corn bread. But they did, even my husband and mother, the least likely among us to try something new. After baking, the cheese and scallions are mild, providing just the right kick in flavor to make this an adventurous, yet comforting, accompaniment to a salad or entrée. The shape of this bread is a little different, too, baked relatively flat in a large pan. I kept nibbling small pieces long after the meal was over! This recipe is adapted from one found on the Internet and originally published in Gourmet magazine many years ago.


1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 cup fresh corn kernels and pulp, scraped from 2-3 ears of corn
1 1/2 cups grated cheddar cheese (approx. 1/2 lb.)
3 scallions, thinly sliced

Preheat oven to 425 degrees and grease a 10 by 15-inch pan.

In a medium bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a small bowl, beat together the eggs and the buttermilk. Add this to the cornmeal mixture, along with the corn, cheddar cheese, and scallions, and stir the batter until it is just combined. Pour it into the pan, spreading it evenly.

Bake on the middle rack of the oven for 8 to 10 minutes, or until the edges start to brown.

This is good served warm or at room temperature. Store leftovers in the refrigerator.

Jamie Stolper is the ShalomBoston.com Food Editor

Fresh Corn, Cheddar, and Scallion Corn Bread



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