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2 cups flour
1 cups cornmeal
1/2 cups sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1/4 to 1/2 tsp. ground nutmeg (optional)
1 cup chicken broth
1 tsp. chicken granules (bouillon)
1/4 cup corn oil
2 eggs
2 tsp. lemon juice
15 oz. canned corn, drained
Preheat oven to 400°.
Mix together dry ingredients in large bowl.
In 2 cup measure or bowl add broth, corn oil, granules, 2 eggs and lemon juice and stir together, mixing in eggs. Stir liquid into flour/cornmeal mixture, combining well. Add drained corn. Allow to set for a few minutes.
Pour into greased 9" square pan and bake about 20-30 min or until browned and tests done with toothpick.
Poster's Notes:
I've posted the request for pareve cornbread to another list I'm on, this time specifying NO JIFFY MIX! :-) One of these great ladies came up with the following recipe, after much
trying and tasting. No, she isn't Jewish. Just doing a friend a good turn. As you can see it's not
pareve, but still it's not dairy either.
I added the lemon juice to help activate the baking powder, like buttermilk would have. The nutmeg just matches well
with corn and is a personal taste. Any vegetable oil would probably work.)
Posted by Tsippi Jelingold
Nutritional Info Per Serving:
N/A