Jewish “Corn” Bread

Preparation info
  • Makes


    large loaves
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

The name of this bread is a mystery to us. Although theories about the word “corn” in its name abound, we’ve not yet encountered one that we find acceptable in either historical or etymological terms. Call it what you like, but if you’ve a fondness for it, you’ll probably have to make it unless you live in the Big Apple; as far as we know, it’s a New York specialty. Bakers lucky enough to find a supply of them enhance their “corn” bread with a sprinkling of so-called “black caraway”