Golden cornmeal and a touch of honey come together in this easy skillet-style bake, with coconut oil keeping every square moist and rich without any butter in sight. The batter comes together fast in two bowls — whisk, fold, pour — and bakes up into a tender, golden loaf with a slightly crisp edge and a soft, crumbly center. Cut into nine squares, it's a simple side that works alongside a big bowl of vegetable soup, grilled fish, or a hearty bean stew, all classic pairings in a Mediterranean-style spread. The honey keeps things naturally sweet without leaning on refined sugar, which fits right in with the way this diet favors simple, whole ingredients. It's a great one to make ahead and keep on the counter for busy weeknights when you want something warm and homemade in under 30 minutes of bake time.
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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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