• Position oven rack to the middle. Preheat oven to 425˚F (220˚C). Place a 10 inch (25cm) cast iron skillet in 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 1 ¼ cups non-dairy milk and 1 tablespoon apple cider vinegar (this makes a vegan buttermilk).  Let sit for 10 minutes. It may look separated or curdled.
  
• To the same bowl, add ¾ cup sweet potato puree, ⅓ cup light brown sugar and 2 tablespoon maple syrup. Whisk together until combined.
  
• Sift in 1 ½ cups cornmeal, 1 ¼ cups all-purpose flour, 3 teaspoon baking powder, and ½ teaspoon baking soda. Add 1 teaspoon salt and if adding 1 teaspoon cinnamon and ¼ teaspoon nutmeg. Use a spatula to combine until almost no dry ingredients remain, careful not to overmix. Add in ¼ cup oil and 2 tablespoon non-dairy butter and fold just until there's no dry ingredients remaining.
  
• Carefully take preheated skillet out of the oven and use a pastry brush to spread the remaining 2 tablespoon melted butter across the bottom and up the sides of the skillet. Pour batter into greased pan (it will start to sizzle, that's ok) and use a spatula to spread into an even layer.

  If using a baking dish, grease the bottom and all the sides and then pour the batter into dish.
  
• Cook for 8 minutes, then reduce heat to 375°F (without opening the door). Continue baking for 18–22 minutes, or until a toothpick inserted comes out clean. Allow to cool for 10 minutes before slicing.
  

Optional Vegan Brown Butter Maple Glaze

• While cornbread is baking, in a small pot over medium heat, add 3 tablespoon non-dairy butter and cook for 3-4 minutes until it starts to brown, careful not to burn. Remove from heat and add in 3 tablespoon maple syrup and ⅛ teaspoon salt. Stir together.

  When the cornbread comes out, brush over the top.