Golden, slightly sweet, and packed with real corn flavor, this cornbread bakes up with a tender, moist crumb and a beautifully crisp top edge. Honey lends natural sweetness while coconut oil keeps every square rich and soft without feeling heavy. A quick buttermilk-style soak of dairy free milk and apple cider vinegar helps activate the baking powder for a nice, even rise, and whisked eggs bring structure and a little extra lift to the batter. It's a straightforward one-bowl-plus-one-bowl bake, ready in under half an hour, and it slices into nine perfect squares for serving alongside chili, soup, or a weeknight dinner. Since the ingredient list is built entirely around pantry staples, eggs, and plant-based milk, it's an easy, satisfying pick for a vegetarian table. Warm from the oven with a drizzle of extra honey, it's the kind of side dish that disappears fast.
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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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