1 cup nondairy milk (I use vanilla, original, or plain soymilk)
2 tablespoons apple cider vinegar
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup sugar
1/2 cup vegan butter, melted
1/4 teaspoon vanilla extract
1 teaspoon baking powder
1/3 cup agave nectar
1. Preheat oven to 375º F. Measure out the non dairy milk, and pour in the vinegar. Let sit 10-15 minutes, so that it can become 'buttermilk.'
2. Mix all dry ingredients in a large bowl. Mix all wet ingredients in a separate bowl, including the 'buttermilk' once it is ready.
3. Pour the wet ingredients into the dry bowl and mix well. Pour the batter into a glass pan or iron skillet. Bake for 30-40 minutes (do the toothpick test at 30 minutes).
Source of recipe: I wanted to make a very sweet, southern, honey butter cornbread, similar to what I've had in cafe's before. I looked at several recipes and played around to create this one.