Golden Corn Bread
To quote Mark Twain, Perhaps no bread in the world is quite so good as
Southern corn bread and perhaps no bread in the world is quite so bad as the
Northern imitation of it. - Chapter 2 in The Autobiography of Mark
When my children were small, this particular corn bread was a favorite, served
with a spanish-rice casserole and a salad. They studied old American recipes
in school and were really pleased to help me prepare corn bread, corn muffins
and hush puppies. It's easy and fast and gets its moist texture from the
buttermilk. If you want a pareve corn bread, try my corn bread kugel.
Preheat oven to 400°F. and put the 9-inch
square, greased pan into the oven while mixing the batter.
- 1/4 cup canola oil
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 2 T. sugar
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 egg, beaten
Combine all ingredients in a mixing bowl, stir with a fork, and pour into the hot pan. Bake 20-25 minutes until a toothpick
inserted in the center comes out clean.
This also works well for 12 muffins, baked 15-20 minutes.