Cornbread Muffins (Pareve)

(from staceydan’s recipe box)

Prep time: 10 minutes
Cook time: 20 minutes
Serves 12 people

Categories: Thanksgiving


  • 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


  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. ‚Äč

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