1cupsoy milkunsweetened and unflavored, see note #1
1tablespoonapple cider vinegarsee note #2
1cupall purpose flour
1cupmedium coarse cornmealsee note #3
⅓cuporganic white sugar
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
½cupmelted vegan buttersee note #4
Instructions
Preheat the oven to 400° F. Make the flax egg by combining flax and water in a small bowl. Let sit for at least five minutes before using. Whisk together soy milk and apple cider vinegar in a small bowl and let sit for at least 10 minutes before using.
Combine dry ingredients in a medium mixing bowl: flour, cornmeal, sugar, baking powder, baking soda, salt.
Pour in the remaining ingredients: soy milk mixture ("buttermilk"), flax egg and melted butter. Stir until just combined.
Pour cornbread batter into a lightly oiled 8x8 baking dish or a 9x9 cast iron skillet (feel free to preheat the skillet in the oven).
Bake at 400°F for 25-30 minutes, or until a knife inserted in the center comes out clean and the edges are golden and pulling away from the pan. Let cool for 10 minutes before slicing.
Video
Notes
Soy milk can be replaced with almond milk or your favorite non-dairy milk. Make sure to choose unsweetened and unflavored.
Apple cider vinegar can be replaced with white vinegar or lemon juice (lemon juice will add only the slightest hint of lemon).
Cornmeal: Medium coarse corn meal adds a great texture. Fine cornmeal will also work.
Butter: I use Earth Balance buttery sticks. This recipe also works with melted coconut oil. Measure the oil after melting to make sure it's ½ cup.
Leftovers and storage: For best quality, store covered at room temperature for 2-3 days. Best enjoyed warm.