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Sylvia’s Soul Food New York Cornbread


–2 cups each yellow cornmeal and all-purpose flour

–1 cup sugar

–2 Tablespoons baking powder

–1 1/2 teaspoons salt

–2 1/2 cups milk (Use non-dairy creamer, almond milk, rice milk, etc. to make this parve.)

–1 cup vegetable oil

–5 large eggs


Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan. In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt.
In second bowl, whisk together milk, oil and eggs just until blended. Stir in cornmeal mixture just until blended; pour into prepared baking pan.
Bake 40 to 45 minutes or until top is golden and wooden picks inserted into center come out clean. Let bread cool slightly in pan on wire rack. Cut lengthwise in thirds; cut each third in 5 pieces. Serve warm.
Yield: Makes 15 servings.