| cornmeal | 2 cups |
| all-purpose flour | 1 cup |
| baking powder (aluminum-free) | 2 tsps |
| Olive oil | 1/3 cup |
| maple syrup | 2 tbsp |
| Nondairy milk | 2 cups |
| Apple cider vinegar or lemon juice | 2 tsps |
| Himalayan pink salt | 1/2 tsp |
Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside. This is vegan buttermilk. Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.
Add the oil (I use melted coconut oil) and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly.
Mix the wet ingredients with the dry ingredients and stir until well combined. Use a spoon or spatula to transfer the batter into an 8 x 8 baking dish.
Bake at 375 degrees for approximately 30 - 35 minutes.
Cool and enjoy!