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  KOSHER THANKSGIVING RECIPES    
 
 
  THANKSGIVING RECIPES  
HOLIDAY CORN BREAD 
INGREDIENTS:
  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)
 
     
DIRECTIONS:
 
  1. Preheat oven to 400°F.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
  3. Add cornmeal and stir to combine.
  4. In a small bowl, beat together 1¾ cups of the buttermilk and the egg.
  5. Add to dry ingredients and stir until just combined. If batter is too thick, add more buttermilk.
  6. Take care not to overmix.
  7. Melt the butter in a 9" or 10" cast-iron skillet over high heat.
    The skillet should be very hot.
  8. 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.
 
  CHEF’S NOTE: For the crispiest crust, use an iron skillet well greased. Source: Rabbi Alan Ira Silver  
 

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