Cooking with @ourplace , hunny 💅🏾✨ Today I whipped up a version of my mom’s cornbread—but plant-based, from scratch, and with a spicy lil twist (a lil maple hot sauce butter, dahling 😏). First time ever doing this on my own + from scratch, and babyyyy, a KWEEN was proud of herself. And in honor of Juneteenth, let’s talk about the legacy behind this dish. Cornbread didn’t start in the South—it started with Indigenous communities, who used cornmeal to create nourishing staples like ash cakes, pone, and johnnycakes. When enslaved Africans were brought to this land, they adapted those traditions into their own recipes—because cornmeal was one of the few ingredients they were allowed access to. It became soul food out of survival. Out of creativity. Out of the brilliance of a people who made something sacred with what little they had. So this cornbread? It ain’t just comfort food—it’s history on a plate. Wanna make your own? 🧁 Cornbread (Plant-Based & Proud) Whisk: 1 cup cornmeal, 1 cup flour 1 tbsp baking powder, ½ tsp each of baking soda & salt Add: 1¼ cup plant milk + 1 tsp ACV (let curdle) ⅓ cup oil, ¼ cup maple syrup (Optional: fold in 1 cup corn kernels) Pour in greased 8x8 or cast iron, bake at 375°F for 25–30 min ‘til golden 🌶️ Maple Hot Sauce Butter Mix: ¼ cup plant-based butter, 1 tbsp maple syrup, 1 tsp hot sauce (Optional: a pinch of cayenne or smoked paprika)