2 cups plain nondairy milk (I use soy)
2 1/2 teaspoons apple cider vinegar
2 1/4 cups plain yellow cornmeal
2 teaspoons baking powder
1/2-3/4 teaspoon salt
1/4 cup vegetable or canola oil
2 tablespoons vegan butter, optional
2 teaspoons turbinado sugar, optional
1. Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray or line with paper liners. Pour and whisk milk and vinegar together in a small mixing bowl until blended. Let sit while you mix the other ingredients.
2. In a larger mixing bowl, mix the cornmeal, baking powder and salt together until well blended. Then pour oil into the milk mixture, and whisk until frothy.
3. Mix the liquid with the dry ingredients until you have a rather thin, almost soupy mixture. (do not worry, it will firm up just fine in the oven) At this point you can choose whether to add the vegan butter spread (highly recommended for the authentic taste) or the sugar (for those who prefer something a bit sweeter and less savory).
4. Pour batter into prepared pan, and bake for approximately 20 minutes. My muffins did not brown very much, so you may have to taste test occasionally through the baking process to get the consistency that you want.
This cornbread tastes exactly like the stuff I was brought up on as a kid...although that stuff was filled with buttermilk and animal fat.
For a truly Southern experience, you may always mix in some sliced jalapenos. (I haven't tried to do this for myself yet, so am not sure how much you should use)