Vegan Corn Bread

2 cups unbleached all-purpose flour (can use spelt-increase flour and reduce the corn meal)
2 cups corn meal
2 Tbs. baking powder
2/3 cups oil (or fat replacement such as applesauce)
2/3 cup maple syrup (or brown rice syrup)
1 can coconut milk (13 oz)
pinch of salt

1. Sift flour and baking powder together
2. Add corn meal and salt; mix thoroughly
3. Mix wet ingredients in another bowl and then add to dry ingredients and mix well. The mixture should be a course, almost pourable batter. If the mixture seems a little dry, add soymilk to moisten.
4. Bake in a greased 9 x 11 baking pan at 350° for 30-35 minutes.
5. Baking time will vary from oven to oven. Corn bread should be light brown. Use a toothpick or knife to insert into the middle of the corn bread to check if it's done. If the toothpick comes out clean, you are done!
Source : Lance Okamoto, evening Sous Chef at Café Flora in Seattle