Monday, October 5, 2009

Soup and Cornbread in the Sukkah

Soup and quick breads - breads made with baking powder or baking soda rather than yeast, are a great lunch or dinner choice during Sukkot. You can prepare soup ahead of time and make the bread just before dinner. The beauty of quick breads is that they really are quick - you can mix them together in less than five minutes!

Here's a quick cornbread recipe. Try it with Red Lentil Soup for a delicious warm meal in your Sukkah. Chag Sameach!

Buttermilk Cornbread (Dairy)

¾ cup cornmeal

¾ cup all-purpose flour

1 ½ tablespoons baking powder

1 tablespoon sugar

½ teaspoon baking soda

½ teaspoon salt

2 eggs

2 tablespoons canola oil

1 ½ cups buttermilk

Preheat the oven to 425 F (220 C).

Line a 9 “(23 cm) square baking pan with parchment paper and spray with non-stick cooking spray.

Whisk together the cornmeal, flour, baking powder, sugar, baking soda and salt.

Using the same whisk beat the eggs slightly and then mix with the oil and buttermilk to combine. Add the wet ingredients to the dry and stir just to combine.

Pour the batter into the baking pan and bake for 15-25 minutes, until a toothpick inserted into the center comes out clean.

6-8 servings













Posted by Chana Rubin, RD at 1:00 AM
Labels: , ,

4 comments:

  1. yep, cornbread and soup - that's about all i serve all fall/winter long!!!! For me, Sukkot is the beginning of the best cooking season:-)
    ReplyDelete
  2. Is it possible to make pareve cornbread? Every recipe I've ever come across seems to have buttermilk, so it seems a central ingredient. I'm not crazy about baking with soy milk -- I find it does funny things to the texture sometimes -- so I was thinking of subbing plain water or juice and water for the buttermilk. Would that be completely missing the point of cornbread?
    ReplyDelete
  3. Yes, buttermilk and cornmeal - they really are a tasty combination. That's why you see them used together so often. You can use plain (unsweetened) soy or rice milk and add a teaspoon of vinegar to "sour" it. I have a recipe for parve corn bread (using water) on page 192 of my book. Not as light and fluffy, but still good.
    ReplyDelete
  4. thank you, maybe I will try the rice milk with vinegar trick. Sounds interesting. I've ordered your book, by the way, and look forward to perusing it thoroughly. Meantime, enjoying the website.
    ReplyDelete

Subscribe to: Post Comments (Atom)