Kosher Cornbread Muffins Recipe

Cornbread Muffins
© Miri Rotkovitz
Ratings (12)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 16 muffins (16 servings)
Nutritional Guidelines (per serving)
192 Calories
7g Fat
30g Carbs
3g Protein
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Nutrition Facts
Servings: 16 muffins (16 servings)
Amount per serving
Calories 192
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 56mg 19%
Sodium 210mg 9%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Protein 3g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like many kosher cooks, Giora Shimoni has found that "the biggest challenge to creating a kosher Thanksgiving meal is making the traditional Thanksgiving side dishes in pareve (non-dairy) form, so they can be eaten with the turkey." Shimoni swapped the butter and milk found in many recipes with oil and soy milk, to create these sweet cornbread muffins for the holiday. They're also nice for breakfast or brunch (try tossing some berries into the batter). And their individual serving size and portability make them a good choice for potlucks or cookouts. ​

The character of your muffins will vary depending on the type of cornmeal you use.This recipe uses a coarse grind, which yields a textured, somewhat airy muffin. Shimoni described his as cake-like, so he likely used finely ground cornmeal for his muffins. 

Ingredients

  • 1/2 cup honey
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 cup soy milk

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F (190 C).

  3. Grease a large 12-cup muffin pan, or line the cups with paper or foil liners.

  4. In a large mixing bowl, beat the honey, oil, and eggs until well mixed. 

  5. In another large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.

  6. Alternate adding the flour mixture and soy milk to the dry ingredients, mixing after each addition, just until the batter is smooth and lump free. 

  7. Pour the batter into muffin cups, filling each until it is about 3/4 full.

  8. Bake in the preheated oven for 18 to 20 minutes or the muffins are firm and golden, and a tester inserted in the center toothpick comes out clean. Transfer to a wire rack to cool. ​