- 1 1/2 cups soy milk
- 2 tsp lemon juice
- 1 2/3 cup flour
- 1 cup cornmeal
- 4 tsp baking powder
- 3/4 tsp salt
- 1 jalapeno pepper, diced (or to taste)
- 1 cup corn
- 1/2 cup vegetable oil
- 1/2 cup maple syrup
In a small bowl, stir together the soy milk and lemon juice.
In a separate large bowl, combine the flour, cornmeal, baking powder, salt and diced jalapeno peppers.
In a food processor or blender, puree the corn, vegetable oil and maple syrup until smooth and well combined. Add the soymilk and lemon juice, then slowly add to the flour mixture, stirring just until combined.
Pour the batter into the greased skillet, and bake for 25 minutes, or until golden brown. Enjoy your vegan skillet cornbread!