Cornbread without Buttermilk (Dairy-free)

Step 1

Preheat oven to 400ºF (204ºC). If using a cast iron pan, add it to the oven to preheat as well. To a medium bowl, add milk and stir in the apple cider vinegar. Let it sit for 5-10 minutes to curdle. This will be our buttermilk substitute.

Step 2

Then, add the eggs, oil, melted butter, brown sugar, and honey. Using a whisk, mix until well combined and smooth.

Step 3

To a large bowl, sift all of the dry ingredients- flour, cornmeal, baking powder, and salt. Mix until combined.

Step 4

Add the wet ingredients to the dry, and using a rubber spatula, gently mix until the flour is just incorporated. Don't overmix! Having a few clumps is okay. Let the mixture rest for 10 minutes to hydrate.

Step 5

After 10 minutes, take the hot cast iron skillet out of the oven using oven gloves. Add 1 tablespoon of butter and let it melt. Using a pastry brush, spread it on the walls of the skillet.

Step 6

Pour the batter into the hot skillet and tap it on the counter a few times to release air bubbles. Smooth out the top with a spatula.

Step 7

Bake the cornbread in the preheated oven for 20-25 minutes, or until you insert a toothpick or a knife and it comes out clean. Let cool for 10 minutes, then slice and serve while still warm!