Prepare this Homemade Cornbread while your Vegetarian Chilli is simmering.

Duration: 30 Minutes

Cook Time: 25 Minutes

Prep Time: 5 Minutes


  • Butter or margarine for greasing pan
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon kosher salt
  • 1 large egg
  • 1 cup buttermilk
  • 1 (11-ounce) can corn, drained
  • 4 tablespoons butter or margarine, melted


1. Preheat oven to 375° F. Grease a 9-inch square pan.

2. In large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In a small bowl, beat the egg and but-termilk.

4. Stir the buttermilk mixture into the cornmeal mixture until smooth. Mix corn and butter into the batter.

5. Pour into prepared pan and bake for 20 to 25 minutes. Let cool for 5 minutes. Cut into squares before removing from pan.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

Cooking for Shabbat can be daunting, but the challah doesn’t have to be.  To help you become a challah expert we wrote complete guide to challah making with spiritual significance, shaping instructions and what to do with leftovers.  Sign up for our free challah ebook here.