Try this classic cornbread and customize it with flavors and fixin's of your choice! There's something for everyone - sun-dried tomato basil, maple pecan, and jalapeño.
Mix the nondairy milk and apple cider vinegar together and set aside for 10 minutes to curdle.
Preheat oven to 425°F.
In a large mixing bowl, combine cornmeal, flour, sea salt, sugar, baking powder, and baking soda.
Melt butter, and using a silicone brush, lightly coat the bottom and sides of the baking pan or skillet. Then add the rest of the melted butter to the milk and vinegar mixture along with the flax mixture. If you're making maple pecan cornbread, add 1 tablespoon of maple syrup to this mixture and stir to combine well.
Pour the batter into the pan or skillet and spread out in an even layer out the edges. Place some of your topping on top of the evened out batter. Either some finely chopped jalapeño or whole slices, some finely chopped sun-dried tomatoes and fresh basil, or whole pecans and another drizzle of maple syrup.
Bake for 20 minutes or until a toothpick comes out clean, the cornbread has slightly come off the edges of the pan and edges are golden brown, and there are a few small cracks on top of the loaf.
Place on a wire rack to cool for 10 to 15 minutes. Then place another wire rack on top of the pan and flip it to get the loaf out onto the wire rack. Once cooled, slice into squares.
It's best eaten the first day of baking with some extra vegan butter on top. The maple pecan can even do with a little more maple drizzled on top for serving... I kind of like it a little sweet! You can also lightly microwave or warm up pieces in the oven before serving. Store extra in a container in the fridge for up to 4 days.