Maple Marbled Cornbread

Cafe Voltaire/Vegetarian Times
12
corn
bread
vegan
First Bowl
2 cups yellow cornmeal
1½ cups white flour
1½ tablespoons baking powder
¾ teaspoon salt
Second Bowl
2 cups blue cornmeal
1½ cups white flour
1½ tablespoons baking powder
¾ teaspoon salt
Third Bowl
¾ cup canola oil
¾ cup maple syrup
3½ cups water
  1. Preheat oven to 350°F. Oil a 13 x 9-inch baking pan. Heat baking pan in oven while preparing batters
  1. Mix all ingredients for first bowl together; set aside.
  2. Mix all ingredients for second bowl together; set aside.
  1. Whisk oil and syrup together until blended. Pour mixture equally over first and second bowl.
  2. Divide water equally among first and second bowl; stir until ingredients are mixed and no lumps remain.
  3. Remove baking pan from oven; pour yellow batter into center of hot pan. Pour blue batter along sides of pan. Pull spatula in zig-zag pattern through batter to marble them.
  4. Bake until tester inserted in center comes out clean and top is slightly brown, 35 to 40 minutes.