ABOUT THE RECIPE:

This rustic, semisweet cornbread is an ideal way to use leftover cooked corn on the cob. A mashed, ripe banana stands in for eggs, while dairy-free milk provides the liquid. Serve it alongside chili, soup, or salad, or try it on its own as an afternoon snack.

Makes 6 to 8 servings

INGREDIENTS:

1⁄4 cup extra-virgin olive oil, plus more to coat pan
11⁄4 cups cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
1⁄4 teaspoon sea salt
1⁄3 cup brown sugar
Kernels from 1 large ear of corn, cooked, or 3⁄4 cup canned corn kernels, drained
1 cup plain (sweetened or unsweetened) dairy-free milk
1 medium ripe banana, mashed until smooth

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Lightly coat an 8-inch square or 9-inch round baking pan with olive oil.

Put the cornmeal, flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the corn and stir until coated with the flour.

Stir in the dairy-free milk, banana, and oil and mix until incorporated. The mixture will be quite thick.

Pour the mixture into the prepared pan and smooth the top. Bake for 30 to 40 minutes, or until slightly golden and a toothpick inserted in the center comes out clean.

Put the pan on a wire rack. Let cool for at least 15 minutes before cutting into squares or wedges. Serve warm or at room temperature.

Store leftover cornbread tightly covered in the refrigerator for 2 to 3 days.