“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
1 ½ cups yellow corn meal
1 ½ cups all-purpose flour
3 tablespoons sugar
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups plain, unsweetened soymilk
3 tablespoons parve margarine, melted
1 cup corn kernels, fresh or frozen (optional)
Preheat the oven to 425° F. Grease a 9-inch x 12-inch baking pan.
Combine the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. In a large bowl, beat the eggs and soymilk together. Add the egg mixture to the dry ingredients. Mix to combine. Add the margarine. Mix thoroughly. Fold in the corn kernels, if using.
Pour the batter into the prepared pan. Bake for 15 minutes or until a tester comes out clean. Remove the cornbread from the oven. Slice it in the pan when cool.
Makes 1 ½ dozen 2-inch x 3-inch pieces.
This cornbread is tastiest eaten warm, maybe drizzled with a little maple syrup. It also makes a good base for stuffing. If you’re making it for stuffing, omit the corn kernels and let it dry out for a day or two in the refrigerator.
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