Corn Bread

Bread & Grains

INGREDIENTS

1 cup yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1?2 stick) unsalted margarine, melted, cooled slightly
1 large egg, beaten
2 ears roasted corn, shucked
1/2 jalapeno pepper seeded, finely diced (optional)
1/8 red pepper, finely diced (optional)

DIRECTIONS

1. Position rack in center of oven. Preheat to 400°. Spray an 8-inch square baking pan or Pyrex with cooking spray.

2. Whisk cornmeal, flour, sugar, baking powder and salt in a large bowl to blend.

3. Add creamed corn, margarine and egg. Stir just until blended.

4. Fold in fresh roasted corn.

5. Spoon batter into pan.

6. Sprinkle top of batter with jalapeno and red peppers.

7. Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes.

8. Cool in pan on rack.

Note: Can be served out of Pyrex or cut carefully into small squares.

Great for Thanksgiving. It took me years to find a cornbread that could be made pareve without compromising taste and consistency. This one is delicious and easy.