6teaspoons(6teaspoons)baking powder(ensure gluten-free if necessary)
½teaspoon(½teaspoon)bicarbonate of soda (baking soda)
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Add the maple syrup, salt and cornmeal.
Sift in the flour, baking powder and bicarbonate of soda.
Add the milk and vinegar mixture and mix well, adding some extra milk or water if too dry - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!
Transfer the mixture to a square baking tin (I used a 23cm/9inch square baking tin) lined with greased baking paper and bake in the oven for around 30 minutes, until an inserted skewer comes out clean.
Leave to cool slightly before cutting.
Keeps well covered in the fridge for up to a few days, and freezes well too - delicious reheated in the toaster.
*You can omit the maple syrup entirely.**To make it corn-free, you can replace the cornmeal with chickpea flour.The batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!