This skillet-style cornbread bakes up golden and tender, with diced jalapeños folded through the batter for pockets of bright, spicy heat in every square. Cornmeal gives it that classic hearty crumb while a touch of honey keeps things just sweet enough to balance the peppers. The oat milk and apple cider vinegar combo creates a light tang that mimics a buttermilk-style batter, and it whisks together into a smooth, pourable mix that bakes evenly with a crisp golden top. It slices clean into nine squares, perfect alongside a bowl of chili or on its own with a smear of something creamy. Since it's built without any added-salt seasoning blends or salty extras beyond a modest pinch, it's a solid choice for anyone watching their sodium intake. This one's easy to make ahead and reheats beautifully, making it a reliable addition to a low-sodium recipe rotation.
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Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking pan with cooking spray or dairy free butter and set aside.
Stir together the oat milk and apple cider vinegar in a medium bowl and let stand for 5 minutes until slightly curdled.
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