1-1/4 cups all purpose flour
1 cup yellow corn meal
2/3 cup cane sugar (can use half this amount for less sweet cornbread)
1 teaspoon salt
1 tablespoon baking powder
1-1/4 cup unsweetened almond milk
1/3 cup vegan butter
Directions
Preheat the oven to 350 degrees F and place liners into a muffin pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
Now pour in the almond milk and butter. Stir until well combined. Pour batter into prepared pan, filling muffin cups 3/4 of the way full.
Bake for 20 minutes, until a toothpick inserted into the center comes out clean.
Alternatively: can bake in a 8 x 8 pan, or a 9 inch round cake pan, at 400F for 20-25 mins.
Adapted From
https://www.noracooks.com/the-best-vegan-cornbread/#wprm-recipe-container-2033