Vegan Cornbread

Ingredients:
1 cup cornmeal
1 cup all-purpose flour (or substitute with gluten-free flour for a GF version)
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk (or any other plant-based milk)
1/4 cup unsweetened applesauce
1/4 cup melted vegan butter (or coconut oil)
1 tablespoon apple cider vinegar
Instructions:
Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir the dry ingredients until well mixed.
In a separate bowl, whisk together the unsweetened almond milk, unsweetened applesauce, melted vegan butter (or coconut oil), and apple cider vinegar until fully combined.
Create a well in the center of the dry ingredients and pour the wet mixture into the well.
Gently stir the wet and dry ingredients together until just combined. Be careful not to overmix; some lumps are fine.
Pour the cornbread batter into the prepared baking dish, spreading it out evenly.
Bake the vegan cornbread in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cornbread from the oven and let it cool in the baking dish for a few minutes.
Carefully transfer the cornbread to a wire rack to cool further before slicing and serving.