Brown Buttered Cornbread

Make buttermilk: Combine almond milk and vinegar, and whisk together. Let sit for 5-10 minutes to thicken and curdle.

Preheat oven to 425°F. Place butter in a 10-inch cast iron skillet.

Transfer skillet to oven and heat until butter is melted and well browned, 10 to 20 minutes (you can measure your wet and dry ingredients while waiting).

Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in skillet.

Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.

Add eggs, sour cream, and buttermilk to a second bowl and whisk together.

Whisking constantly, slowly drizzle in reserved browned butter. Stir wet ingredients into dry ingredients until just combined.

Swirl the hot skillet to coat all surfaces with melted butter.

Spoon batter into skillet, smooth top lightly, then return to oven.

Bake until center is 194F or light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes.

Let cool 10 minutes, then serve with extra butter and honey at the table.

Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.

https://www.seriouseats.com/moist-and-tender-brown-butter-cornbread-recipe

https://shaneandsimple.com/vegan-buttermilk/#tasty-recipes-14149-jump-target