Golden cornmeal and finely diced jalapeños come together in this skillet-style cornbread, giving every square a warm, gently spicy kick balanced by a touch of honey. The batter comes together quickly in two bowls, with oat milk soured with a splash of apple cider vinegar giving the crumb a soft, tender lift as it bakes. Eggs help set the structure, so the loaf turns out sturdy enough to slice clean but still moist in the middle. That golden top and just-firm center you're looking for shows up right on schedule, around 22 to 25 minutes in a hot oven. Cut into nine squares, it's the kind of side that disappears fast next to a bowl of chili or a plate of barbecue. It's a solid pick for a wheat free table, no fuss involved in getting there.
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Learn more →9 servings
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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