KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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HOLIDAY CORN BREAD |
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INGREDIENTS: |
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½ cup Flour,
all-purpose 2 tsp. Baking Powder 1 tsp. Baking Soda
1 tsp. Salt 1½ cups Cornmeal, coarse, preferably white
(yellow works too) 1¾ –2 cups Buttermilk (replace with
Parve creamer) 1 large Egg, beaten 2 Tbs. Butter
(replace with Parve margarine) |
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DIRECTIONS: |
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- Preheat oven to 400°F.
- In a medium bowl, sift together flour, baking powder,
baking soda, and salt.
- Add cornmeal and stir to combine.
- In a small bowl, beat together 1¾ cups of the
buttermilk and the egg.
- Add to dry ingredients and stir until just combined.
If batter is too thick, add more buttermilk.
- Take care not to overmix.
- Melt the butter in a 9" or 10" cast-iron skillet over
high heat.
The skillet should be very hot.
- Pour batter into the skillet and bake in oven until
the top is golden and a knife inserted in the center comes
out clean, about 30 minutes.
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CHEF’S
NOTE: For the crispiest crust, use an iron skillet well
greased. Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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