Whole-Grain Cornbread

Whole-Grain Cornbread

1/2 C. maple syrup

1/2 C. brown rice syrup

1 1/4 C. soy milk (or other type of milk)

1/4 C. vegetable oil

1 1/2 C. cornmeal

1 1/2 C. whole wheat pastry flour

1 tsp. baking soda

1/2 tsp. sea salt

Method: Preheat oven to 400-degrees and oil a 9x9 baking dish. Combine the syrups, milk, and oil. Whisk until smooth. In a bowl, combine the dry ingredients and whisk to combine. Pour the wet ingredients into the dry and only stir until just combined. The mixture will be fairly wet, like a thin pancake batter.

Pour the mixture into the greased pan and bake for approximately 30-minutes or until a toothpick comes out clean. They will turn a deep golden brown. Enjoy!