Preheat oven to 400º F. Line an 8x8 baking dish with baking paper.
In a small bowl or measuring cup, add milk and vinegar. Set aside.
Mix all dry ingredients together in a mixing bowl.
In the bowl with the milk and vinegar, add the rest of the wet ingredients, and mix together well.
Add the wet ingredients to the dry, and mix until there are no more dry spots, without over mixing.
Pour the batter into the prepared pan.
Cover the cornbread with foil, and bake for 30 minutes. Uncover, and bake for an additional 12 minutes. If you do not cover the cornbread with foil, the top will get dark, because almond flour burns easily.