Thanksgiving without corn bread doesn't feel complete. This pareve (non-dairy) corn bread can be served right along side a kosher turkey.
Ingredients:
- 1/3 cup pareve margarine, room temperature
- 2/3 cup sugar
- 1 tsp. salt
- 1 tsp. vanilla
- 2 eggs, lightly beaten
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 3/4 cup cornmeal
- 1 1/3 cups soy milk
Preparation:
1. Preheat oven to 400 degrees Fahrenheit (200 degress 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 400 degrees Fahrenheit (200 degress Celsius) for 20 minutes, or until golden brown.
TIP: Be careful not to overbake, so it won't taste dry.
SERVING SUGGESTION: Serve warm.
