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Preheat the oven to 400°F. You can spray an 8x8-inch baking dish with nonstick cooking spray if desired, but you don’t need to.
In a large bowl, whisk together the cornmeal, sugar, salt, baking powder, and cornstarch or arrowroot powder until combined.
Add the almonds to a high-speed blender and blend until they are powder. Add the warm water to the blender and blend until smooth.
Pour the almond mixture into the bowl of dry ingredients. Add the oil and apple cider vinegar and stir to combine. Be careful to not overmix it, or the bread can get dense and tough.
Pour the cornbread mixture into the baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the pan of cornbread on a wire rack for 10 minutes before serving. Enjoy!