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
Total Time: 30 minutes
Ingredients:
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup honey
- 1 cup yellow cornmeal
- 1 cup flour
- 1 Tbsp. baking powder
- 3/4 cup sugar
- 1 tsp. salt
- 1 cup soy milk
Preparation:
1. Preheat oven to 375°F (190°C).
2. Grease muffin pan or line with cupcake paper holders.
3. In a large mixing bowl, beat eggs, oil and honey.
4. In a separate bowl, mix together cornmeal, flour, baking powder, sugar and salt.
5. Alternate adding flour mixture and soy milk into the mixing bowl until the batter is blended well.
6. Pour batter into muffin pan, filling each muffin until about 3/4 full.
7. Bake at 375°F (190°C) for 8-10 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 or line with cupcake paper holders.
3. In a large mixing bowl, beat eggs, oil and honey.
4. In a separate bowl, mix together cornmeal, flour, baking powder, sugar and salt.
5. Alternate adding flour mixture and soy milk into the mixing bowl until the batter is blended well.
6. Pour batter into muffin pan, filling each muffin until about 3/4 full.
7. Bake at 375°F (190°C) for 8-10 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.