Preheat oven to 400°F.
To make the cornbread mixture, add the almond milk and apple cider vinegar into a small bowl to create a vegan buttermilk. The more apple cider vinegar you add to the cornbread base the more tangy this recipe will be so adjust to your preference.
In a medium bowl add the corn meal, whole wheat flour, and baking powder and mix until all the dry ingredients are well combined.
Add the maple syrup and neutral oil to your buttermilk mixture and mix until well combined. Add your wet mixture to your dry mixture and combine. Set aside while you make the filling.
To make the filling, add 1 tbsp of oil into a skillet and add your onion. Saute the onions until they are translucent and starting to brown, about 5 minutes. Add your garlic and stir until the garlic becomes fragrant, about 1 minute.
Add your green pepper, jalapeno, and corn to the pan and sweat those veggies off in the onion mixture, about 5 minutes. Once your peppers and corn have cooked through add your zuchini, beans, your diced can of tomatoes and chilis, and the spices. Heat the filling mixture through until the spices become aromatic.
Add your enchilada sauce to your veggie mixture. The more sauce the saucier your end product will be. Transfer veggie mixture to a greased 9x11 pan. Cover your veggie mixture with the resting cornbread mixture. Bake your tamale pie at 400°F for 25-30 minutes or until the cornbread is golden brown.