Ingredients

1 cup cornmeal
1 cup flour (AP or Bread Flour)
1 Tbs baking powder
1 cup unsweetened plant milk (I use Almond)
2 tsp apple cider vinegar
1/4 cup unsweetened applesauce
2 Tbs maple syrup
3/4 tsp Salt

1 cup cornmeal 1 cup flour (AP or Bread Flour) 1 Tbs baking powder 1 cup unsweetened plant milk (I use Almond) 2 tsp apple cider vinegar 1/4 cup unsweetened applesauce 2 Tbs maple syrup 3/4 tsp Salt

Instructions
Whisk the milk and vinegar together and set aside
Sift the dry ingredients together into a large bowl and mix thoroughly
With a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.
Add the vegan buttermilk mixture we just made and stir just long enough to make a smooth batter
Pour batter into a parchment-lined 8 x 8 pan, seasoned iron skillet, or muffin tins.
Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean