Pareve Cornbread with Creamed Corn

Ingredients

• 1 1/4 cups plain cornmeal (Maseca)

• 2/3 cup all-purpose flour

• 1 to 3 Tablespoons sugar (see Note)

• 1 Tablespoon baking powder

• 1 tsp kosher salt

• 2 eggs, lightly beaten with a fork

• 1 stick (1/2 cup) unsalted margarine, melted

• 1 (14.75-ounce) can creamed-style corn

Instructions

1. Preheat oven to 425°F. Grease a 9" square glass Pyrex baking dish.

2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted margarine, and creamed corn. Add the wet ingredients to the dry ingredients and stir until just incorporated.

3. Pour the batter into the prepared baking dish and smooth the top. Bake until the cornbread is golden yellow, about 18 to 20 minutes. (I like to pull it out on the early side so that it doesn't overcook or dry out.) Remove from the oven and cool at least 10 minutes. Serve with extra butter

   
   

   Great with chili.