Name: Vegan Jalapeño Cornbread Ring Recipe
Prep time: 25 min
Cook time: 35 min
Yield: 6
Ingredients: Cornbread:; 1½ cups non-dairy milk; 2 tsp lemon juice; 1 cup Yellow Cornmeal; 1 cups all purpose flour; 2 tsp kosher salt; 3 tbsp granulated sugar; 4 tsp baking powder; 1 Jalapeno; 14.5 oz Creamed Corn; ¼ cup Vegetable Oil; Nonstick cooking spray; For Topping:; vegan queso; 2 Roma tomatoes; 2 Scallions

Vegan Jalapeño Cornbread Ring Recipe

How To Make Vegan Jalapeño Cornbread Ring

One bite of this jalapeno cornbread ring is bursting with savory flavors! Its made with creamed corn, topped with vegan queso for a scrumptious dish.

Preparation: 25 minutes

Cooking: 40 minutes

Total: 1 hour 5 minutes

Serves:

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

For Topping:

*vegan queso,(see Recipe Notes for the recipe)
2roma tomatoes,seeded, diced
2scallions,thinly sliced

Instructions

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!