This golden cornbread bakes up with a tender, slightly crumbly texture and a beautiful golden top, thanks to a smart mix of cornmeal and flour that gives it structure without any heaviness. Honey lends natural sweetness and a soft caramelized edge, while coconut oil keeps every square moist and rich in a way that still feels light. A quick buttermilk-style trick with a splash of vinegar helps the batter rise into that classic fluffy crumb you want from good cornbread. Cut into nine squares, it's just as good warm from the oven with a drizzle of extra honey as it is the next day alongside a bowl of chili. This one is a genuinely solid pick for a lactose free table, no fuss required.
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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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