Makes 12 to 16 squares
For best results, use old-fashioned cornmeal.
- 2 cups cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/3 cup canola oil
- 2 tablespoons maple syrup
- 2 cups almond milk
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1 can whole kernel corn, drained
Preheat oven to 400, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, whisk together the almond milk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the almond milk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Fold in can of whole kernel corn. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.