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.
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
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Set a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
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In a medium bowl, whisk together the non-dairy milk and lemon juice. Set aside for at least 10 minutes.
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In a large bowl, combine the cornmeal, flour, salt, sugar, baking powder, and diced jalapeño.
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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.
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Grease a 12-cup bundt pan with nonstick spray. Transfer the batter to the pan.
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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.
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Before serving, pour the vegan queso over the cornbread and top with the diced tomato and sliced scallions.
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Slice the cornbread ring and serve with any leftover vegan queso alongside. Enjoy!
Recipe Notes
*Check out the Creamy Vegan Queso Recipe to learn how to make the smooth and nutty queso.
Nutrition
- 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
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