Pareve Cornbread
January 17, 2008
I found this recipe when searching for a non-dairy cornbread recipe to serve with meat (pareve means it is made without meat or milk). It is egg-free, too, so I’ll keep it in mind since I have a family member with an egg allergy. This is a simple, easy recipe that yields a very straightforward result: decent cornbread, on the table quickly. The recipe makes about 40 mini-muffins.
Update: I can really only recommend this recipe if you are eating them straight out of the oven. I found that once they cooled, they were a bit tough and really not moist at all. I’m going to keep looking for a better recipe — maybe using soy milk?
Pareve Cornbread
Adapted from Cornbread – Dairy Free
1 c. cornmeal
1 c. flour
3 Tbsp. sugar
1½ Tbsp. baking powder
1 c. water
1/3 c. canola oil
Preheat oven to 400° F. Combine all ingredients and beat with a whisk until there are no lumps. Drop a generous tablespoon-full of batter into a lined mini-muffin tin. Bake for 15 minutes, or until tops are barely golden.
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Filed under: Bread & Muffins
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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4 Comments
1.
Merrie | January 18, 2008 at 8:40 am
I think I will pick up cornmeal so I can make the muffins this afternoon. They look good. H likes cornbread and leftovers may work for breakfast:)
2.
Jodi | January 18, 2008 at 10:46 am
I never would have thought to put cornbread in a cupcake pan…what a good idea. My family has made cornbread, but we always make it in a cake pan and cut it up into squares…but this looks much nicer:O)
3. Flush Koalas, Dry Cornbre&hellip | January 18, 2008 at 6:04 pm
[...] I find him hysterical, I would have loved to have had an opportunity to see him live. I updated my pareve cornbread recipe. Once the muffins were cool they were kind of dry and a lot tougher than when they were straight [...]
4.
michelle | January 23, 2008 at 8:36 am
Thanks for the comment on my blog – you’re my third non-friend/relative commenter!
This is only partially related to cornbread: I have an Orthodox co-worker who has challenged me to find a good “classic birthday cake” recipe that’s not made with regular flour or dairy. Any recommendations?
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