Step 1

Preheat oven to 400 degrees F. Lightly grease an 8 or 9-inch square baking pan.

Step 2

In a medium bowl (or 2 cup measuring cup), mix together the milk, lemon juice, sugar, and oil, mix well. Set aside, stir occasionally, for 5 – 7 minutes.

Step 3

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt together.

Step 4

When the oven is ready – pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.

Step 5

Pour batter into prepared baking dish. Place baking dish into the oven and bake for 25 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test for doneness, should come out clean when stuck in the center. Once done, cool a few minutes before slicing and serving.

Step 6

cornbread with vegan butter, homemade chia jam, on the side with chili, soups or stews.

Step 7

Wrap leftovers up tightly and store on the counter for up to 3 – 4 days. To keep longer, freeze baked cornbread for up to 2 – 3 months. Let thaw overnight in the refrigerator and heat up in the microwave or bake in a 300 degrees F oven for 10 minutes.