Vegan Cornbread

Position the oven rack to the middle. Preheat oven to 425˚F (220˚C). Place a 10 inch cast iron skillet in the oven to preheat. If you don't have a cast iron skillet, grease a 9x9 baking dish and set aside.

In a large bowl, whisk together non-dairy milk (1.5 cups) and apple cider vinegar (1 tbsp) to create vegan buttermilk. Let sit for 10 minutes. Start 10m timer

To the same bowl, add dark brown sugar (0.5 cup) and maple syrup (2 tbsp) and whisk together until combined. Stir in all purpose flour (1 cup), then the remaining dry ingredients: cornmeal (1.75 cups), baking powder (2 tsp), salt (1 tsp), and baking soda (0.5 tsp). Use a spatula to combine until almost no dry ingredients remain, careful not to overmix. Add neutral oil (3 tbsp) and vegan butter (2.5 tbsp) and fold just until there's no dry ingredients remaining. It should be the consistency of pancake batter.

Carefully take the preheated skillet out of the oven. Use a pastry brush to spread the remaining vegan butter (2 tbsp) across the bottom and up the sides of the skillet. Pour the batter into the greased pan (it will start to sizzle, that's ok) and use a spatula to spread into an even layer.

Cook for 20-25 minutes or until a toothpick comes out clean. Best served warmed. Start 20m timer

Optional "Honey Butter" Glaze: While the cornbread is baking, mix together agave (2 tbsp) and non-dairy butter (2 tbsp). As soon as the cornbread is ready, pour or brush the glaze overtop.