In a measuring cup, combine the apple cider vinegar and almond milk. Set aside.
In a large bowl, add in the dry ingredients and whisk together. Next add the melted vegan butter along with the apple cider vinegar and almond milk mixture. Whisk together to combine.
Grease an 8-inch baking dish with a neutral oil or line the baking dish with parchment paper for easy removal. Transfer mixture to an 8x8 baking dish and bake for 45-60 minutes or until golden brown. Insert a toothpick to ensure it's done (if it comes out dry it's done, if not bake for a few minutes more).
Let cool for a few minutes and top with additional vegan butter. Enjoy!
Please note I used an 8x8 baking dish for this recipe. If using a larger dish, you will likely need to reduce the cooking time in order for the cornbread to taste as intended. If using a smaller dish, you will need to add more time.