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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
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
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 email@example.com.
Boston Yankee Cornbread
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