Adapted from Hodgson Mill’s Old Fashioned Cornbread Recipe.



  • 2 cups stone ground cornmeal
  • 1 3/4 cups HEABified coconut milk (can sub regular milk or nut milk)
  • 1 TBSP apple cider vinegar
  • 2 TBSP butter
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg


  • Pre-heat oven to 400℉
  • Stir together milk and apple cider vinegar and set aside.
  • Add butter to 12″ cast iron skillet and place in oven.
  • Mix corn meal, baking powder, soda, salt. Add egg and milk.
  • Remove skillet from oven and add heated butter to batter. Pour batter back into skillet. Return to oven and bake 25-35 minutes or until brown.