Last day of Passover and I am ready to welcome bread and other leavened grains with open arms and mouth! Thankfully, corn isn’t a prohibited grain and cornbread muffins are possible, with minor adjustments.

  • cornmeal, 1 cup
  • matzah cake meal, 1/3 cup
  • egg, 1
  • buttermilk or water, 1 cup
  • sugar, 1/2 cup
  • baking powder, 1 tsp
  • baking soda, 1/2 tsp
  • salt, pinch of
  • canola oil, 2-3 tbsp
  1. Preheat oven to 425F or 200C
  2. Mix the wet ingredients together
  3. After sifting the dry ingredients, add them to the wet, mixing till just combined
  4. Scoop into a 12-cup muffin tray which has been oiled
  5. Bake 14-15 minutes, or till a finger pressed into the middle leaves no dent
  6. Stuff several, buttered, into mouth immediately!

(All text and photos or images are copyright protected. Please do not reprint any stories, recipes or photographs without the author’s permission.)