Vegan pan-fried cornbread - a not-so-oldie

1 1/2 C non-dairy milk
2 t lemon juice
1 2/3 C flour
1 C cornmeal
4 t baking powder
3/4 t salt
1 jalapeno pepper diced
1 C corn
1/2 C vegetable oil
1/2 C honey

pre-heat oven to 375. Place lightly-greased 10" skillet in oven.

In small bowl, mix together milk and lemon juice. Set aside.

In separate large bowl, mix together flour, cornmeal, baking powder, salt, and diced pepper.

In blender, puree corn, oil, and honey until smooth and well-combined. Add the milk and lemon juice, the slowly add the puree to the flour mixture, stirring until just combined.

Pour the batter into the skillet, and bake for 25 minutes or until golden brown. I used the toothpick test (when it comes out clean).