Here’s what you’ll need:

2 tsp. apple cider vinegar
2 cups unsweetened almond milk
1 ½ cups corn flour or finely ground cornmeal (I used corn flour)
1 cup all purpose flour
1 tsp. salt
1 Tbsp. brown sugar
5 Tbsp. melted coconut oil

Makes about 12 square pieces

1. Preheat oven to 400F.
2. In a small bowl, whisk together the apple cider vinegar and almond milk. Set aside.
3. In a large bowl, mix together the cornmeal flour, all purpose flour, baking soda, salt and brown sugar.
4. Add the melted coconut oil to the wet ingredients in your small bowl and whisk together. Add wet ingredient mixture to the dry ingredients and mix until thoroughly combined.
5. Pour mixture into a lightly greased 8x8in. square baking dish. Bake for 35 minutes, or until the top of the cornbread begins to turn golden brown. Gently move to a cooling rack and allow to cool slightly before cutting into small squares. Enjoy!