Priscilla’s Cooking BLOG

CORN MEAL BREAD adaptation for Passover


If you have Sephardi roots like me  you can eat corn, if you can eat corn you can bake this easy bread that the prep is under 15 minutes. No mixer needed.  ( My ancestors -MENDONCA – where expelled from Porto, Portugal and forced to convert to Catholicism and escaped to Brazil, where I was born) 

“Passover is a complicated eating holiday. While some give up bread and eat pretty much everything else during the eight days , others maintain a much stricter observance, avoiding all grains and legumes to keep kosher for Passover. Food that rises, including grains like wheat, barley, rye, oats and spelt are in a category called chametz, i.e., the foods that are always banned during Passover in remembrance of the bread that didn’t have time to rise when the Israelites fled Egypt.  However, another category of forbidden foods has developed through tradition. This category is known as kitniyot, which includes corn, rice, beans and other legumes. “In Judaism, custom can become set [as law], so this custom of not eating corn and rice and beans is only for Eastern European Jews  ,” Rabbi Walker said. Today, the custom still exists, but only for Ashkenazic Jews, i.e., Jews descended from Eastern European ancestors. Sephardic Jews, or Jews from the Middle East and Spain, never had this tradition, and therefore don’t abide by it. .” ( source

Here is the recipe, I had to adapt from my grandmother’s recipe what uses a mix of Corn meal and all purpose flour and I remove 1/2 of the sugar and I used Manischewitz cake meal, GEFEN kosher for Passover baking powder and amaranth flower what has so many nutritious properties : – One cup of amaranth grain has 28.1 grams of protein compared to oats at 26.1. It’s healthier to receive protein from plant-based sources rather than animals, because the latter often comes with fat and cholesterol.It’s the only grain to have vitamin C, but it’s high in vitamin E, iron, magnesium, phosphorus and potassium which are necessary for overall health. The leaves are high in vitamin C, vitamin A and folate. ( read the whole list here :


prep 10  minutes:

1/4 CUP of melted butter  ( 1/2 stick) – ( if you want dairy free melt margarine) 

1 Cup of milk ( for dairy free use  canned Aroy-D Coconut Milk Original coconut milk ) 

1/4 cup of Aroy-D Coconut Milk Original

1 large egg

1 1/4 cup yellow , white or blue cornmeal ( I used the yellow) 

3/4 cup of Manischewitz cake meal

1/4 cup of amaranth flour 

1/2 cup granulated sugar 

1 tablespoon of GEFEN kosher for Passover Baking Powder 

1/2 teaspoon of table salt

1 tea spoon of fennel seeds

1/2 cup of unsweetened dried coconut  

canola cooking spray


Heat oven to 425 F .Spray cooking canola oil the bottom and sides of a 9 inch round cake pan and cover with parchment paper. Spray again.

Microwave the butter until melted. Use a wire whisk and mix butter, milk, coconut milk  and egg. When is well mixed add all the dry ingredients. What means the flours, cornmeal , sugar and baking powder. Stir with a spoon until the flour is moistened, it s normal to be lumpy, ADD the coconut and the seeds, mix again. If you feel that the dough is too dry just add more coconut milk until you see a texture like the photo .Do not worry it will be ok . Transfer to the pan.  Spread batter evenly in the pan. Bake for 30 minutes until golden brown and a toothpick inserted in the center comes out clean. Server warm with your meal or eat for snack.

a koshern un freilichen Pesach !