Baking Prep: Preheat the oven to 400F and grease or line a 9x9” baking dish. (Tip: I like to use the wrapper from the butter stick to grease my dish).

Ingredient Prep: Melt the butter on the stovetop or microwave, then set aside to let cool slightly. Mix the soy milk and apple cider vinegar together and let sit for at least 5 minutes to curdle.

Dry Ingredients: Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Form a well in the center of the bowl and set aside.

Wet Ingredients: Add the soy milk “buttermilk” to a medium bowl along with the sugar and maple syrup. Whisk vigorously, until the sugar has dissolved. Slowly pour in the melted butter while whisking the milk mixture.

Combine: Add the wet ingredients to the dry ingredients and use a spatula to gently mix. Mix until all of the dry flour has been absorbed; there will still be some lumps in the batter, but this is okay. If adding any optional add-ins, gently fold them into the batter now. Transfer the batter to the prepared baking dish and spread it out evenly.

Bake: Bake in the middle rack of the oven for 22 to 25 minutes, until the cornbread is puffy and the top is beginning to turn golden brown.

Cool: Transfer the baking dish to a wire rack and let it set for 10 minutes. Then, use a plate or another wire rack to flip the cornbread out of the baking dish, then back to the wire rack. Let cool completely (or serve warm!).

Serve & Store: Slice the cornbread into thirds each way to make 9 large pieces, or fourths to make 16 smaller pieces. Serve with butter or as desired. Store any leftovers in an airtight container at room temperature for up to 4 days. You can also store the sliced cornbread in a freezer-safe container in the freezer for up to 2 months; leftovers are best reheated in the toaster oven, air fryer, or oven.