Updated: May 14
2 tsp apple cider vinegar or lemon juice
2 cups unsweetened almond or soy milk
1 ½ cups medium or finely ground cornmeal
1 ¾ cups spelt flour
2 tsps baking soda
1 tsp salt
6 tbsps grapeseed oil
1. Preheat your oven to 350F and lightly oil a 9 x 9 square baking dish (or a 12" cast-iron skillet). Whisk the apple cider vinegar and non-dairy milk together in a small mixing bowl until the mixture is frothy.
2. Combine the cornmeal, flour, baking soda, and salt together in a large mixing bowl.
3. Add the oil to the non-dairy milk, then pour the wet ingredients into the dry ingredients. Mix until the batter is just evenly combined (a few little clumps are OK). Pour the batter into the baking dish and transfer it to the oven.
4. Bake the cornbread for 35 minutes, or until the top is firm and the edges are gently golden. Allow the bread to cool before cutting it into squares and serving.