vegan cornbread

Vegan cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
1 cup unsweetened milk
1 tsp apple cider vinegar
6 Tbsp oil

Add vinegar to milk and let sit.
Heat oven to 425 degrees with rack in center. Grease an 8-inch-square baking pan, and set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. 
In a small bowl, whisk together milk and oil until frothy. 

Pour the liquid mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.