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 Twain. 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.

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.

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