Spicy Cornbread Triangles

Spicy Cornbread Triangles
2 cups non-dairy milk (I used almond)
2 teaspoons apple cider vinegar
1/3 cup canola oil
2 Tablespoons molasses
2 cups cornmeal
1 cup all-purpose (plain) flour
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper

Preheat oven to 350◦F. Line a 9x13 inch rectangular pan with parchment paper.
In a large bowl, add the vinegar to the milk and let sit for a few minutes.
Whisk in the oil and molasses until frothy.
Stir in the remaining dry ingredients, mixing to combine.
Spread batter in prepared pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool slightly, then cut into triangles. 

I cut my bread into 32 squares, 4 cuts wide and 8 cuts long, then I cut each square on the diagonal into 64 triangles. These makes tiny, bite-sized pieces perfect as an hors d'oeuvres, but you can cut the pieces as large as you like if you are serving them along side a main course. Feel free to play with the herbs and spices as well!