Prep time: 20 minutes
Cook time: 25 to 30 minutes
1 1/2 cups Blue Diamond Original Unsweetened Almond Breeze
1 tablespoon lemon juice
1/4 cup butter, melted
1 1/3 cups cornmeal
2/3 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups shredded Mexican blend or pepper-Jack cheese
1/2 cup canned or frozen, thawed corn
1 (4-oz.) can diced green chiles
Preheat oven to 400°F and butter a 9-inch square baking pan or coat with nonstick cooking spray.
Whisk together Almond Breeze and lemon juice in a large bowl and let stand for 5 minutes. Stir in butter and egg. Stir together dry ingredients in a medium bowl, then stir into Breeze mixture. Lightly stir in cheese, corn and chiles.
Spread into prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.