1 cup cornmeal
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
2 tablespoons melted vegan butter
1/4 cup vegan mayo (the mayo acts as an egg replacer in this recipe)
1 cup plant based milk
preheat oven to 425 degrees
Mix together dry ingredient in a large bowl.
Next, add in wet ingredients and mix well.
Lightly oil a small cast-iron skillet or baking pan before adding the batter. If using a cast iron skillet, place it in the oven as it preheats. Pouring the batter into a hot pan will help it form a nice crispy edge.
Let cornbread bake for 20-25 minutes or until a toothpick poked in the middle comes out clean.