My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
Corn Bread (Pareve)
Makes forty 2-inch squares
This recipe was designed for a crowd; it makes two 9 x 13-inch pans. You can also halve the recipe, but why bother? It freezes very well.
4 cups all-purpose flour
2 cups yellow corn meal
1 1/2 cups sugar
1 teaspoon salt
2 tablespoons baking powder
4 large eggs
1 cup parve whipping cream
2 1/2 tablespoons canola or vegetable oil
2 cups parve plain soy milk
1/2 cup (1 stick) parve margarine, melted
Preheat the oven to 350°F. Grease and flour two 9 x 13-inch baking pans.
In a large bowl, sift together the flour, corn meal, sugar, salt, and baking powder. In a medium bowl, whisk together the eggs, whipping cream, oil, and soy milk. Pour the wet ingredients into the dry ingredients. Add the melted margarine and stir until just combined.
Bake for 1 hour, or until a skewer comes out clean. The corn bread should be a little brown on top. Serve warm or at room temperature.