The juice from the orange takes care of the age-old problem of bone-dry cornbread. It also adds a brightness that makes this a lovely side dish. This recipe can serve double duty as a great addition to a brunch table; serve slices spread with very soft butter.
1 cup all-purpose flour
1 cup yellow cornmeal
¾ cup sugar
2 teaspoons baking powder
1 teaspoon fine sea salt
¼ teaspoon baking soda
2 large eggs
1 navel orange
1 cup buttermilk or soy milk
1 tablespoon lemon juice, optional for parve version only
4 tablespoons butter or margarine, melted
Preheat oven to 400˚F. Heavily grease and flour an 8- by 8-inch square pan. For ease, you can use the spray that has oil and flour in the can. Set aside.
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda.
In another bowl, whisk together the eggs and juice of the orange. If preparing the dairy version, add the buttermilk. If parve, measure 1 cup soy milk and remove 1tablespoon. Add the lemon juice to the soy milk. Mix and add to the eggs. Whisk in the melted butter or margarine.
Add the egg mixture to the dry ingredients, using a wooden spoon to combine.
Spoon into the prepared pan. Bake, uncovered, for 27–30 minutes or until lightlybrowned and a toothpick inserted in center comes out dry. Cool and slice.
Yield: 9 servings