Ingredients
1½cupsunsweetened non-dairy milk
2tsplemon juice
1cupyellow cornmeal
1⅔cupsall purpose flour
2tspkosher salt
3tbspgranulated sugar
4tspbaking powder
1jalapeño,seeded and diced
14½ozcreamed corn,canned
¼cupvegetable oil
nonstick cooking spray,for greasing
*vegan queso,(see Recipe Notes for the recipe)
2roma tomatoes,seeded, diced
2scallions,thinly sliced
Preparation
Set a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the non-dairy milk and lemon juice. Set aside for at least 10 minutes.
In a large bowl, combine the cornmeal, flour, salt, sugar, baking powder, and diced jalapeño.
Add the non-dairy milk mixture, creamed corn, and vegetable oil to the dry ingredients and beat with an electric hand mixer until fully combined.
Grease a 12-cup bundt pan with nonstick spray. Transfer the batter to the pan.
Bake the cornbread on the lower oven rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a wire rack set over a baking sheet.
Before serving, pour the vegan queso over the cornbread and top with the diced tomato and sliced scallions.
Slice the cornbread ring and serve with any leftover vegan queso alongside. Enjoy!
