Cornbread Stuffing - PARVE

Miri Rotkovitz
My first attempts to create a parve cornbread - that could be eaten with a kosher turkey on Thanksgiving - failed. The cornbread kept turning out too dry. Finally, after many Thanksgivings and much review of various cornbread recipes, I finally figured out how to make this sweet, fluffy, parve cornbread.


1/3 cup pareve margarine, room temperature
2/3 cup sugar
1 tsp. salt
2 eggs, lightly beaten
2 cups all-purpose flour
1 tbsp. baking powder
3/4 cup cornmeal
1 1/3 cups soy milk (or rice milk)


1. Preheat oven to 400 degrees Fahrenheit. 2. Grease muffin pan.
3. In a large mixing bowl, beat together first 5 ingredients. 4. In a separate bowl, mix together flour, baking powder and cornmeal. 5. Add flour mixture to batter. Alternate adding in soy milk. 6. Pour into pan. 7. Bake at 400 degrees Fahrenheit for 20 minutes, or until golden brown.

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