This skillet-style cornbread bakes up golden on top with a tender, moist crumb thanks to hearty yellow cornmeal and a touch of honey for sweetness. Diced jalapeños fold right into the batter, giving every square little pops of heat and brightness against the mellow sweetness of the base. Oat milk and a splash of apple cider vinegar create that classic tangy, slightly curdled buttermilk-style batter that makes cornbread so tender. It slices into nine neat squares, perfect alongside a bowl of chili or served warm with a smear of something creamy. Since there's no meat or fish anywhere in this recipe, it's a naturally easy fit for a vegetarian table. Simple pantry staples and one bowl are all it takes to get a batch of this spiced, golden cornbread into the oven.
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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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