This golden-topped cornbread bakes up moist and tender, with honey lending a warm sweetness that balances the toasty, slightly gritty bite of cornmeal. A quick soak of dairy free milk and apple cider vinegar mimics that classic tangy buttermilk effect, giving the crumb a soft, springy texture once it hits the oven. Melted coconut oil folds into the batter for richness, keeping every square moist without any heaviness. It cuts into nine neat pieces, perfect alongside a bowl of chili or slathered with a little extra honey while still warm. Since this recipe skips added table salt in favor of the batter's natural flavors from cornmeal and honey, it's a solid pick for anyone watching their sodium intake without giving up a classic side.
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Learn more →9 servings
Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking pan with a thin layer of coconut oil or line it with parchment paper.
In a medium bowl, stir together the dairy free milk and apple cider vinegar and let stand for 2 minutes until slightly curdled.
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