Preheat the oven to 375 degrees F and grease a large (13” x 9”) casserole dish with oil.

Stir together the cornmeal, flour, baking soda and sea salt until combined.

In a mixing bowl, whisk together the coconut milk, avocado oil, cider vinegar, and eggs. Stir the flour mixture into the bowl with the wet mixture until thick and combined. Pour in the honey (or pure maple syrup) and mix until combined.

Transfer the cornbread batter to the prepared baking dish and smooth into an even layer.

Bake 30 to 35 minutes, until cornbread is golden-brown around the edges. Allow bread to cool at least 10 minutes before slicing and serving.