Non-dairy Cornbread
I based this recipe on one from The Joy of Kosher site, with dairy variants from a recipe on the back of Indian Head cornmeal.
Ingredients
- 1 c. cornmeal
- 1 c. whole wheat flour (or white flour)
- 1 T. baking powder
- ½–1 tsp. salt
- ¼–⅓ c. sugar
- 1 egg
- 1 c. soymilk (or milk)
- ¼ c. oil
Directions
- Preheat oven to 425° (400° with convection).
- Grease an 8" square pan or a 12-muffin muffin pan.
- Mix dry ingredients.
- Mix wet ingredients.
- Mix wet ingredients into dry. Don’t overmix.
- Pour into pan, or fill muffin cups ⅔ full per muffin.
- Bake pan for 20–25 minutes, or muffins for 12–15 minutes.
Variants
The original recipe called for margarine. I have never owned a stick of margarine, so I’m guessing I substituted oil for the margarine, but Crisco or coconut oil might also work. I may have tried Crisco at some point.
For a dairy cornbread or corn muffins, I use the white flour, the lower sugar value, the higher salt value, and lactose-free milk.
The original recipe was pan only; I added the muffin variant, probably from the same source as the dairy variant.
