My new favourite classic cornbread recipe, well classic-ish! I decided to see if I could make this summertime staple plant-based and gluten-free without sacrificing flavour or texture, and I have to say that I nailed it, which is why I'm sharing it with you here today. :)
Preheat your oven to 400 and spray your baking dish/pan with non-stick spray. A 9" circular or square pan works well.
Add all the dry ingredients in a large mixing bowl, mix together, and set aside.
Add the vinegar to the almond milk and set aside.
Melt the butter on the stove over medium heat and stir in the brown sugar until it dissolves into the butter.
Add the maple syrup and the almond milk/vinegar into the pot with the melted butter and brown sugar. Add a bit of water to your egg substitute in a small bowl then add that to the butter mixture as well.
Pour all the wet ingredients in to the mixing bowl with the dry ingredients and stir it all together until most of the lumps are gone.
Pour the batter into your prepared pan and bake for about 30 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
Let it stand for 5-10 minutes, then slice and serve!