Golden cornmeal and a hit of fresh, diced jalapeño make this skillet-style bread as flavorful as it is pretty, with flecks of green studded through every square. A quick soured oat milk mixture keeps the crumb tender and moist, while honey adds just enough sweetness to balance the heat. The batter comes together in two bowls and bakes up fast, with a crisp golden top and a soft, spoonable center that's perfect alongside chili or slathered with a little extra butter while warm. It's an easy weeknight side that also holds its own on a holiday table, and it's a solid pick for a gluten free spread. Cut it into nine neat squares and watch it disappear.
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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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