Vegan Cornbread

Ingredients

Maple syrup

1/4 cup

Vegetable oil

1/3 cup

Apple cider vinegar

1 tablespoon

Unsweetened almond milk

1 cup

Sugar

2 tablespoons

Salt

1 teaspoon

Baking powder

1 tablespoon

All-purpose flour

1 cup

Cornmeal

1 cup

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a 9-inch square baking pan.
2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar. Ensure all ingredients are well combined.
3. In a separate bowl, combine unsweetened almond milk and apple cider vinegar. Allow this mixture to sit for about 5 minutes to curdle, creating a vegan 'buttermilk'.
4. After the 'buttermilk' has curdled, add in the vegetable oil and maple syrup. Stir these wet ingredients well.
5. Gradually add the 'buttermilk' mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix as it could result in a dense cornbread.
6. Pour the batter into your prepared baking pan, smoothing the top with a spatula for even baking.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the pan for a few minutes before slicing into squares and serving. Enjoy the cornbread warm, perhaps with a dollop of vegan butter or drizzled with extra maple syrup.