Ingredients

• 2 cups fresh-ground yellow cornmeal
• ¼ cup coconut palm sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup almond milk (with 1 Tbsp vinegar set 10 minutes)
• 1/3 cup almond milk
• 2 eggs
• ¼ cup coconut oil, melted

Instructions

• Preheat oven to 375°F.
• Butter an 8-inch square pan or 10-inch cast-iron skillet.
• Mix together the cornmeal, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk the milk, egg, and melted coconut oil together until fully incorporated.
• Add the dry ingredients and mix well.
• Pour the batter into the prepared pan and bake for 30-35 minutes until golden and firm to the touch.
• Remove from oven and cool.