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.
- Preheat the oven to 375 F (190 C).
- Grease a large 12-cup muffin pan, or line the cups with paper or foil liners.
- In a large mixing bowl, beat the honey, oil, and eggs until well mixed.
- In another large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- 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.
- Pour the batter into muffin cups, filling each until it is about 3/4 full.
- 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.