1 cup of fresh yellow cornmeal
1/2 cup of whole wheat pastry flour
1/2 cup of white all purpose flour
4 1/2 teaspoons of aluminum-free baking powder
1/2 teaspoon of fine sea salt
1 cup of plus 2 tablespoons organic soy milk or rice milk
1/4 cup of pure maple syrup dark amber or grade B
2 tablespoons of organic canola oil
2 teaspoons of pure vanilla extract
- Position a rack in the middle of the oven and preheat to 425º F. Lightly oil a Circulon Chocolate 9 x 9-Inch Baking Pan.
- Place a wire mesh strainer over a medium bowl. Add the cornmeal, whole wheat pastry flour, white flour, baking powder and salt to the strainer and sift into the bowl. Mix with a wire whisk.
- In a small bowl, whisk the milk, maple syrup, oil and vanilla until well blended. Pour into the dry mixture and whisk only until the batter is smooth. Pour into the prepared pan.
- Bake for 14 to 15 minutes until the sides have started to pull away from the pan and the top looks set. Do not over-bake or the cornbread will be dry. A tester inserted into the center will be clean or holding just a few moist crumbs. Cool the pan on a wire rack for 8-10 minutes before cutting.