• Email
  • Pin It

Milt’s Cornbread


Contributed by:

Milt's Cornbread


4 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Milt’s Cornbread


  • Prep Time : 15 min
  • Cook Time : 35 min
  • Ready Time : 50 min




  • 3 cups cornmeal
  • 5 cups minus 2 T soy milk
  • 2 tablespoon lemon juice
  • 4 cups all-purpose flour
  • 2 tablespoon baking powder
  • 2 teaspoon salt
  • 1 1/3 cup white sugar
  • 4 eggs
  • 1 cup vegetable oil
  • Raw sugar for top


1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal, milk and lemon juice; let stand for 5 minutes.

1. Grease a 9×13 inch baking pan.

2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.  Sprinkle raw sugar over the top if desired.

3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Contributed by Executive Chef Bryan Gryka’s of Milt’s BBQ for the Perplexed.

Executive Chef Bryan Gryka hails from Little Rock, AR. He honed his craft growing up, following his mother’s inspiration. During a stint in law school, Chef Gryka realized he’d rather be in front of a grill than in front of a judge, so he enrolled in the Cooking and Hospitality Institute of Chicago and entered the culinary world on a professional level. After cultivating a following at Chicago’s kosher Wolfgang Puck, as a private chef, and at other venues, Chef Bryan helped create the highly acclaimed menu at Milt’s BBQ for the Perplexed and has remained a principal member of the Milt’s team.


About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




4 Responses to Milt’s Cornbread

  1. I don’t eat sugar or wheat. What can I use to substitute for these ingredients?

  2. avatar says: Ellen

    I use unsweetened Almond Milk instead of Soy milk, will that work as well?

  3. How much should this rise? How full should my pan be?

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in