The biggest challenge to creating a kosher Thanksgiving meal is making the traditional Thanksgiving side dishes in non-dairy form (pareve) so they can be eaten with the turkey. This cornbread recipe uses soy milk. These Cornbread Muffins are cake-like, sweet and parve.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 cup pareve margarine, room temperature
- 2/3 cup sugar
- 1 tsp. salt
- 1 tsp. vanilla
- 3 eggs, lightly beaten
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 3/4 cup yellow cornmeal
- 1 1/2 cups soy milk
Preparation:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Grease muffin pan.
3. In a large mixing bowl, beat margarine, sugar, salt, vanilla, and eggs.
4. In a separate bowl, mix together flour, baking powder and cornmeal.
5. To batter, alternate adding flour mixture and soy milk until blended well.
6. Pour into muffin pan.
7. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 15-18 minutes, or a toothpick inserted comes out clean.
TIP: Be careful not to overcook the muffins or they will be dry.
YIELD: 14-16 muffins
SERVING SUGGESTION: Serve warm.
2. Grease muffin pan.
3. In a large mixing bowl, beat margarine, sugar, salt, vanilla, and eggs.
4. In a separate bowl, mix together flour, baking powder and cornmeal.
5. To batter, alternate adding flour mixture and soy milk until blended well.
6. Pour into muffin pan.
7. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 15-18 minutes, or a toothpick inserted comes out clean.
TIP: Be careful not to overcook the muffins or they will be dry.
YIELD: 14-16 muffins
SERVING SUGGESTION: Serve warm.
