This skillet-style cornbread gets its tang and lift from oat milk soured with a splash of apple cider vinegar, whisked into a smooth batter with honey for a touch of natural sweetness. Whisking cornmeal with flour, baking powder, and salt builds the structure, while finely diced jalapeños folded in right before baking add little pops of heat throughout every square. The result is a golden, tender crumb with a crisp edge and a gentle kick that balances the sweetness perfectly. It bakes up in one pan and cuts cleanly into nine squares, making it an easy side for chili, soups, or a weeknight dinner spread. This one is a genuinely solid pick for a lactose free table, no hesitation needed.
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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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