This moist quick bread contains both cornmeal and corn kernels, making it double corny and tasty. Also, unlike most corn bread, this one is pareve and therefore suitable for meat meals. (Cream-style canned corn does not contain any cream; it just looks creamy.) In fact, it would be perfect to use for a corn bread stuffing for turkey. As a bonus, it takes only minutes to mix up.

1 1/2 cups yellow cornmeal, preferably stone ground

1/4 cup all-purpose white flour, preferable unbleached

1 tablespoon sugar

1 tablespoon baking powder

2 large eggs

1/4 cup vegetable oil

1 17-ounce can cream-style corn, including all liquid

1 tablespoons water

Preheat the oven to 400 degrees.

In a medium-sized bowl, combine the cornmeal, flour, sugar, and baking powder. Make a well in the center and add the eggs, oil, canned corn, and water. Stir only until completely combined. Pour into a greased or non-stick spray-coated 9-inch pan.

Bake the corn bread in the preheated oven for about 25 minutes, or until it is firm and a toothpick inserted in the center comes out clean. Cool it is the pan for at least 5 minutes before cutting it into large squares to serve. This corn bread tastes best shortly after baking; however, it may be made ahead and reheated, if desired.

Makes about 9 servings.