It’s Thanksgiving week which means you are probably busy cooking and baking. If you planned to skip adding cornbread to the table because it always contains some dairy products in it, I have a surprise for you - parve cornbread! Yay!
Two years ago I shared a cornbread recipe that contains dairy and this year I wanted my cornbread to be dairy-free so it can fit more preferences. Plus, my parve cornbread can also be a side dish for a regular Friday dinner Kiddush.
The fact that this cornbread is dairy-free doesn’t make it any less good or tasty than a regular cornbread with dairy. It is full of flavor, sweet but not too sweet, soft and moist. After having a slice, you will want another one for sure!
Since it is dairy-free cornbread that fits a meaty dinner, no butter is used. To add more flavor and to upgrade, you can drizzle some honey on it. It turns into a sweet bite that will contrast other savory dishes and it is a party for your taste buds!
To bake this yummy cornbread, you will need- all-purpose flour, cornmeal, baking powder, sugar, vegetable oil, soy milk (or another type of non-dairy milk), eggs, and salt. The process is very simple - mix everything together in one bowl and bake for 20 minutes.
I baked the cornbread in a cake pan – 9 inches. You can bake it in any pan you prefer round or rectangle, the outcome is the same.
For more dinner recipes, be sure to check my dinner recipe index.
Let's start baking this yummy and sweet parve cornbread:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoon baking powder
- ⅔ cup sugar
- ⅓ cup vegetable oil
- 1 cup soy milk (or another type of non-dairy milk)
- 2 eggs
- 1 teaspoon salt
- Heat the oven to 200°C / 400°F.
- In a bowl, mix flour, cornmeal, baking powder, sugar, and salt.
- Add the eggs, oil, and soy milk.
- Mix well to a unified batter.
- Pour the batter into a greased 9-inch pan.
- Bake for 20 minutes.
- Cool at room temperature.
- Cut yourself a piece and enjoy!