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The New Kitchen Cookbook

Non-dairy Cornbread

I got this recipe from The Joy of Kosher site. I’m guessing I substituted oil for the margarine when I made it, but I may have used Crisco. I never have margarine around.



Preheat oven to 425°. Mix dry ingredients. Add in remaining ingredients. Don’t overmix. Pour into a greased 8 inch square pan. Bake 20-25 minutes.


For a dairy cornbread or corn muffins, I use the recipe off the back of Indian Head cornmeal: replace whole wheat flour (above) with white flour, use 1/4 c. sugar, 1 tsp. salt, 1 c. lactose-free milk, and 1/4 c. oil.

For a dozen muffins, grease and fill muffin tin 2/3 full per muffin. Bake 15 minutes at 425° (400° with convection).