Start preheating the oven. In the meantime, heat a 10-inch cast-iron skillet on the stovetop over medium-low. You can also heat the pan in the preheating oven if you prefer.
In a large bowl, add the flour, cornmeal, baking soda, baking powder, salt, and sugar. Whisk to combine, ensuring an even distribution for a consistent bread texture.
Make a well in the dry ingredients, then add the maple syrup or agave, melted vegan butter or oil, and homemade vegan buttermilk. Stir the batter until it’s just combined, but avoid overmixing to prevent a dense, tough outcome.
Before transferring the batter to the skillet, add some extra vegan butter and let it melt. This adds more flavor and helps achieve that quintessential golden and crispy crust! Add the batter and bake your vegan cornbread until a toothpick inserted into the center comes out clean. Remove from the oven and let it chill for 10 minutes before slicing. Happy eating!