Vegan Cornbread

Preheat the oven to 400ºF/204ºC and arrange a middle rack. Stir the apple cider vinegar (2 tsp) into the full-fat oat milk (1.5 cup) and set aside for 5-10 minutes to curdle.

In a large bowl, combine the all-purpose flour (0.75 cup), stone-ground yellow or white cornmeal (1.5 cup), + 1 tsp baking powder (1 tbsp), and sea salt (0.5 tsp). Whisk well to break up any clumps.

Make a well in the center and pour in the (56 g) vegan butter, melted (4 tbsp), (56 g) extra virgin olive oil (0.25 cup), (40 g) organic brown sugar (0.25 cup), (84 g) agave nectar (0.25 cup), and the curdled oat milk mixture. Gently mix with a whisk until just smooth, avoiding overmixing. Lumps are fine.

Fold in the (4 g) finely chopped rosemary (1 tbsp) using a silicone spatula. Allow the batter to rest for 10 minutes, or up to 1 hour, until it resembles pancake batter.

Meanwhile, transfer a 9- or 10-inch cast iron skillet to the pre-heated oven for 10 minutes. Remove the hot pan (use oven mitts!) and add the vegan butter (2 tbsp). It will melt almost immediately. Dust the pan lightly with about stone-ground yellow or white cornmeal (1 tsp). Start 10m timer

Pour the cornbread batter into the hot skillet (slowly to prevent butter from pooling). Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. Start 25m timer

Transfer to a wire rack and allow to cool for 15 to 20 minutes before slicing. Serve warm, or with a pat of softened vegan butter on top of each slice. Store leftovers in an airtight container on the counter for up to 3 days. Start 15m timer

If making the maple butter, add the vegan butter (2 tbsp) to a small bowl and whisk vigorously until fluffy. Add the maple syrup (2 tsp) and whisk until well combined and smooth.