This vegan jalapeño cornbread ring with cashew queso is an explosion of flavors and the perfect side for Thanksgiving and game day.
Cook Time
35 minutes
Total Time
1 hr 10 min
Yield
6 servings
Ingredients
Cornbread
1 ½ cups unsweetened non-dairy milk (360 mL)
2 teaspoons lemon juice
1 cup yellow cornmeal (150 g)
1 ⅔ cups all purpose flour (210 g)
2 teaspoons kosher salt
3 tablespoons granulated sugar
4 teaspoons baking powder
1 jalapeño, seeded and diced
14.5 oz canned creamed corn (425 g)
¼ cup vegetable oil (60 mL)
nonstick cooking spray, for greasing
For Topping
vegan queso
2 roma tomatoes, seeded and diced
2 scallions, thinly sliced
Nutrition Info
Calories 331
Fat 10g
Carbs 55g
Fiber 4g
Sugar 7g
Protein 5g
How to Make It
1. Step
Set a rack in the lower third of the oven. Preheat the oven to 350°F (180°C).
2. Step
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.
3. Step
In a large bowl, combine the cornmeal, flour, salt, sugar, baking powder and diced jalapeño.
4. Step
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.
5. Step
Grease a 12-cup bundt pan with nonstick spray. Transfer the batter to the pan.
6. Step
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.
7. Step
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.
