Perhaps the best thing about this cornmeal batter is that it can be used on just about any vegetable you choose to bake, though you will have to experiment with the time and oven temperature.
I used soy milk, which thickens with the addition of lemon juice. If you use another plant-based milk, you may need to add a little extra flour if the batter seems thin.
Other flours should work, but I have only tested it at this time with brown rice flour. If you use a different flour, use your judgement about whether the batter needs to be thinned with extra milk or thickened with extra flour.