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Parve
Easy
1 Hour, 20 Minutes
Diets 
Every single member of my family loves, loves, loves anything corn muffin-related. I make a fresh batch of corn muffins for break-the-fasts and it’s always the most popular item (maybe next to the sambousak. Calzones are already so ubiquitous that they’re taken for granted). A few weeks ago, when planning a meat menu, I knew that a savory corn muffin/ bread type item would go over really well. I envisioned that it should be not as sweet as a corn muffin and have chunks of corn so it feels more like a side dish than a muffin—but still have that corn muffin flavor that all of us love. If you love corn muffins too, this is the perfect excuse to serve it as a side dish (perhaps you want something hot out of the oven on a rainy day?).
Yields 1 9×13-inch pan
1 can sweet corn kernels, such as Gefen
1 can creamed corn
3/4 cup Glicks Flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Gefen Canola Oil
1 egg
2 containers coconut milk yogurt (Greek yogurt would work as well for dairy)
Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients in a 9×13-inch baking pan or oven-to-table dish. You can also mix in a bowl and add the batter to individual ramekins.
Bake for 50 to 60 minutes (less for ramekins). Serve warm or at room temperature.
Photography by Chana Rivky Klein
How Would You
Rate this recipe?
What size coconut milk yoghurt? I’ve never used it and I see 5oz and 24 oz.
Also, what brand do you use?
Can I sub gluten free flour in this recipe?
Hi Sarah,
It’s hard to know until you try, but cornmeal could work!
-Chana Tzirel from Kosher.com
So I should leave out the gf flour altogether or add more cornmeal? Sorry, but your answer is not clear.