Step 1

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle.

Step 3

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Step 4

Add the maple syrup, salt and cornmeal.

Step 5

Sift in the flour, baking powder and bicarbonate of soda.

Step 6

Add the milk and vinegar mixture and mix well, adding some extra milk or water if too dry - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!

Step 7

Transfer the mixture to a square baking tin (I used a 23cm/9inch square baking tin) lined with greased baking paper and bake in the oven for around 30 minutes, until an inserted skewer comes out clean.

Step 8

Leave to cool slightly before cutting.

Step 9

Keeps well covered in the fridge for up to a few days, and freezes well too - delicious reheated in the toaster.