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.
- 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
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!
*Check out the Creamy Vegan Queso Recipe to learn how to make the smooth and nutty queso.
- Calories: 455.42kcal
- Fat: 14.75g
- Saturated Fat: 1.24g
- Trans Fat: 0.08g
- Monounsaturated Fat: 9.03g
- Polyunsaturated Fat: 3.62g
- Carbohydrates: 73.02g
- Fiber: 4.15g
- Sugar: 14.26g
- Protein: 9.99g
- Sodium: 562.21mg
- Calcium: 254.66mg
- Potassium: 401.62mg
- Iron: 3.99mg
- Vitamin A: 21.48µg
- Vitamin C: 11.85mg
Have your own special recipe to share? Submit Your Recipe Today!