1 cup cornmeal
1 cup milk
1 cup whole wheat flour
½ cup sugar (or Sucanat for a healthier option)
2 teaspoons baking powder
1 teaspoon sea salt
6 Tablespoons olive oil
1 teaspoon vanilla
In a small bowl, soak 1 cup cornmeal and 1 cup milk for 15 minutes without stirring.
Preheat oven to 400 degrees. Spray an 8×8-inch, 9×9-inch, or 7×11-inch pan with non-stick spray (or butter pan).
In large bowl, combine flour, sugar, baking powder and salt with whisk.
Once cornmeal and milk are done soaking, add to the flour mixture along with the eggs, olive oil, and vanilla. Stir until blended.
Pour into prepared pan and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of cornbread comes out clean.