This cornbread is the perfect side dish for any chili, stew, or thick soup. It's slightly sweet, soft, and moist with a delicate crumb.
Pour the milk into a medium mixing bowl, add the lemon juice, and give it a few stirs. Let it sit for 5 minutes.
Add the corn meal, oat flour, baking powder, baking soda, and salt into a large mixing bowl. Stir until well combined.
Add all the other ingredients into the mixing bowl and mix until just combined.
Grease an 8" x 8" (20 cm x 20 cm) baking dish****. Pour the batter in and bake the cornbread at 350°F (175°C) for 25 minutes (until a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter).
Let the cornbread cool in the pan for at least 30 minutes. Then remove to a wire rack to cool completely.
Store leftover cornbread in an airtight container for 3 days. For longer term storage, freeze in an airtight container for up to 3 months.
*Make sure your milk is at a room temperature, so the vegan butter (or coconut oil) doesn't harden once added.
**2 Tbsp. (14 g) flaxseed meal + 5 Tbsp. (75 ml) water. Whisk and let the mixture sit for 10 minutes. Then use as instructed.
***I make my own oat flour by grinding rolled oats in a Vitamix. A cup of rolled oats will yield approximately 1 cup of oat flour.
****You can also use a 9" (22.5 cm) cast iron pan, a 12-cup muffin pan, or two 10-oz (0.3 l) cast iron servers.