INGREDIENTS
2 cups
cornmeal (I used Bob's Red Mill brand)
1 cup
whole wheat pastry flour (or GF all-purpose flour)
2 tsp
baking powder
1/3 cup
organic coconut oil (melted)
2 tbsp
pure maple syrup
2 cups
unsweetened almond milk (or other non-dairy milk)
2 tsp
apple cider vinegar
1/2 tsp
salt
1/2 cup
chopped fresh basil
1/2 cup
frozen corn