Vegan Jalapeño Cornbread Ring

Name: Vegan Jalapeño Cornbread Ring
Total time: 70
Yield: 6
Ingredients: 1 ½ cups unsweetened non-dairy milk; 2 teaspoons lemon juice; 1 cup yellow cornmeal; 1 ⅔ cups all purpose flour; 2 teaspoons kosher salt; 3 tablespoons granulated sugar; 4 teaspoons baking powder; 1 jalapeño, seeded and diced; 14.5 oz canned creamed corn; ¼ cup vegetable oil; nonstick cooking spray, for greasing; vegan queso; 2 roma tomatoes, seeded and diced; 2 scallions, thinly sliced

Recipe by Chris Rosa from tasty.co

Snacks 1 Hr. 10 Mins.

Ingredients

6 servings

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1 ½ cups unsweetened non-dairy milk
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2 teaspoons lemon juice
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1 cup yellow cornmeal
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1 ⅔ cups all purpose flour
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2 teaspoons kosher salt
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3 tablespoons granulated sugar
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4 teaspoons baking powder

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1 jalapeño, seeded and diced
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14.5 oz canned creamed corn
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¼ cup vegetable oil
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nonstick cooking spray, for greasing
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vegan queso
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2 roma tomatoes, seeded and diced
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2 scallions, thinly sliced

Instructions

Set a rack in the lower third of the oven. Preheat the oven to 350°F (180°C).
In a medium bowl, whisk together the non-dairy milk and lemon juice. Set aside for at least 10 minutes--this will create a vegan buttermilk substitute.
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 35-40 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!