• Preheat oven to 400°F (200°C). Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper. Set aside.
• In a large mixing bowl, whisk all wet ingredients together: melted vegan butter, almond milk, apple sauce, apple cider vinegar, and sugar.
• When the mixing is well combined, fold in yellow cornmeal, flour, baking powder, and baking soda.
• Whisk until a thin, slightly yellow batter forms.
• Pour in the prepared dish and bake on the center rack for 25-35 minutes or until golden on top and a pick inserted in the center of the cornbread comes out clean. Don't over-bake it, or it comes out very dry.
• Cool down on a wire rack and slice into 16 squares to serve.

Storage

• Store in an airtight container at room temperature for up to 4 days or freeze and thaw the day before serving.