Skillet Maple Cornbread

Name: Skillet Maple Cornbread
Ingredients: 1½ cups (360 ml) almond milk; 2 Tbsp (30 ml) apple cider vinegar; 1 cup (125 g) all purpose flour; 1 cup (150 g) yellow cornmeal; 1⁄2 cup (150 g) maple sugar crystals; 2 tsp baking powder; Pinch of salt; 1⁄2 cup (120 ml) agave syrup; 3⁄4 cup (170 g) vegan soy-free butter (such as Earth Balance), melted; 1⁄2 cup (38 g) corn kernels; Additional vegan butter for garnish; Step 1 Heat the oven to 350°F/180°C.; Step 2 Make vegan buttermilk by mixing the almond milk with the vinegar in a bowl and let this sit while you’re mixing all the other ingredients together for the cornbread.

roundglassliving.com

Chef Shenarri Freeman takes one of her Aunt Tina's most famous recipes, Maple Buttermilk Cornbread, and makes a vegan version of it.

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Ingredients

1½ cups (360 ml) almond milk
2 Tbsp (30 ml) apple cider vinegar
1 cup (125 g) all purpose flour
1 cup (150 g) yellow cornmeal
1⁄2 cup (150 g) maple sugar crystals
2 tsp baking powder
Pinch of salt
1⁄2 cup (120 ml) agave syrup
3⁄4 cup (170 g) vegan soy-free butter (such as Earth Balance), melted
1⁄2 cup (38 g) corn kernels
Additional vegan butter for garnish
Step 1 Heat the oven to 350°F/180°C.
Step 2 Make vegan buttermilk by mixing the almond milk with the vinegar in a bowl and let this sit while you’re mixing all the other ingredients together for the cornbread.