Leslie’s Vegan Cornbread

This slightly sweet cornbread great complement to refried beans or chili, and is great for snacking and breakfast, too. Contributed by Leslie Cerier. Photos by Tracey Eller.

Serves: 8

1 cup corn meal
1 cup whole wheat pastry flour
1 tablespoon baking powder
½ teaspoon Celtic Sea Salt® or other fine sea salt
¼ cup + 1 tablespoon extra-virgin olive oil or
melted extra-virgin organic coconut oil,*
¼ cup maple syrup
1 cup apple or pear juice or your favorite non-dairy milk
(soy, rice, almond, etc.)
1 ½ teaspoons vanilla extract

Preheat oven to 350 degrees F.

Combine the corn meal, flour, baking powder, and salt in a large mixing bowl, and mix together. Make a well in the center and pour in the ¼ cup melted coconut oil, maple syrup, juice or nondairy milk, and vanilla. Stir together until completely blended.

Use the remaining oil to coat a shallow 9-inch round or cake pan. Pour in the batter. Bake for 30 minutes, or until a knife inserted into the center comes out clean.

* Leslie developed this recipe for Nutiva, and recommended Nutiva Organic Extra Virgin Coconut oil, but you can use your favorite brand.