• 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 ½ cup non-dairy milk and 1 tablespoon apple cider vinegar (this makes a vegan buttermilk).  Let sit for 10 minutes. 
  
• To the same bowl, add ½ cup brown sugar and 2 tablespoon maple syrup and whisk together until combined. Add in 1 cup flour, then the remaining dry ingredients: 1 ¾ cups cornmeal, 2 teaspoon baking powder, 1 teaspoon salt, and ½ teaspoon baking soda. Use a spatula to combine until almost no dry ingredients remain, careful not to overmix. Add 3 tablespoon oil and 2 ½ tablespoon vegan butter and fold just until there's no dry ingredients remaining. It should be the consistency of pancake batter.
  
• 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.
  
• Cook for 20-25 minutes or until a toothpick come out clean.  Best served warmed. 
  

Optional "Honey Butter" Glaze

• While cornbread is baking, mix together 2 tablespoon agave and 2 tablespoon melted non-dairy butter. As soon as the cornbread comes pour or brush overtop.