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You are here: Home / Side Dish / Vegan Cornbread Muffins (Cheesy + Jalapeños)

Vegan Cornbread Muffins (Cheesy + Jalapeños)

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These vegan cornbread muffins are filled with vegan cheddar cheese and jalapeño.   I’m positive no one will know these cheesy cornbread muffins are vegan. Yep, they are just that good.  It’s the perfect compliment to my easy vegan chili.

vegan cornbread muffins with jalapenos and cheddar cheese

They are so delicious & fluffy that you won’t miss butter, milk, or eggs. This Mexican-inspired cornbread recipe is so easy to make with a few baking substitutions they will be ready in no time. The jalapeños are balanced out by Daiya’s vegan cheddar cheese slices. I love Daiya’s cheese slices vs Daiya’s shredded cheese. The taste & quality is much better. Make this vegetarian cornbread at your next dinner party.

vegan cornbread muffins with vegan cheese and jalapenos in muffin tin
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I’ve loved cornbread since I was a kid. Growing up, we ate Jiffy cornbread. Do you remember Jiffy mix? I always volunteered to mix all the cornbread ingredients. The smell of the cornbread mix used to and still does put a smile on my face. When I first became vegan I was a little worried I would not be able to enjoy some of my favorite baked goods. Once I learned about baking substitutions it helped improve my cooking and baking. For this easy vegan cornbread recipe, I used a flax egg (see instructions below) for how to make a flax egg.

cornbread muffins recipe  with jalapenos and vegan cheese

What can I substitute an egg for in vegan cornbread

Mix 1 tablespoon ground flaxseed and tablespoons of water and let it sit for approximately five minutes. Finally, the flax egg will gain an egg-like consistency and will serve as your binder for the cornbread mix. That’s it.

How to make vegan cornbread from scratch

  • Combine 3 tablespoons of water and 1 tablespoon of ground flaxseed. Set aside for 5 minutes. 
  • In a large cup, mix nut milk (of your choice) and lemon juice. Set aside for 5 or 6 minutes. 
  • Melt 6 tablespoons of vegan butter (sub for oil).
  • In a large bowl, mix one cup of cornmeal, flour, baking powder, baking soda, and salt.
  • In a separate bowl, mix flax egg (prepared earlier), vegan buttermilk, melted vegan butter, maple syrup, chopped vegan cheddar cheese slices, and jalapeño.
  • Combine all ingredients in one bowl and stir until combined well. 
  • Coat muffin tin with oil or non-stick spray. Fill each muffin tin with the vegan cornbread mixture halfway.
  • Bake for 20-25 minutes or until lightly browned on the edges.
  • Serve warm with vegan butter or maple syrup.

How to make gluten-free vegan cornbread

Simply use Bob’s Red Mill Gluten-Free Cornbread. Continue following the recipe mentioned above and substitute regular flour for gluten-free flour. Alternatively, you can make your own gluten-free flour blends and use them for baking.

Is corn flour vegan-friendly

Yes, cornflour is vegan-friendly. You can use cornstarch for baking vegan recipes.

vegan cornbread recipe made with  bob's red mill cornbread mix
vegan jalapeno cheddar cheese cornbread muffins on marble background, how to make vegan cornbread

Best Vegan Jalapeno Cornbread Muffins

Shana Thomas
Best cornbread muffins that's made with jalapenos and vegan cheese.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 12
Calories 175 kcal

Ingredients
  

Vegan Buttermilk

  • 1.5 cups almond milk  or your choice of non-dairy milk
  • 3 tbsp lemon juice  sub for apple cider vinegar

Flax Egg

  • 2 tbsp ground flaxseed
  • 6 tbsp water

Remaining Ingredients

  • 1 cup cornmeal
  • 3/4 cup flour  sub for gluten-free flour , if gluten-free
  • 6 tbsp vegan butter  or sub for 6 tbsp of oil
  • 2 tbsp maple syrup  can sub for applesauce
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup shredded vegan cheese
  • 1/4 jalapenos (chopped and seeded) add as many as you like

Instructions
 

  • Preheat oven to 375 degrees.
  • Combine water and ground flaxseeds. Set aside for 5 minutes.
  •  In a large cup, combine the almond milk and lemon juice. Set aside for 5 or 6 minutes. 
  • In a small pot or bowl, melt 6 tablespoons of vegan butter (sub for oil).
  • In a large bowl, mix one cup of cornmeal, flour, along with the other dry ingredients.
  • In a separate bowl, combine the wet ingredients, along with the vegan cheese and jalapenos.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until combined well.
  • Coat muffin tin with oil or spray oil. Fill each muffin tin with the vegan cornbread mixture halfway.
  • Bake for 20-25 minutes or until lightly browned on the edges. Serve warm with vegan butter or maple syrup.
Keyword vegan cornbread muffins,

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Filed Under: Recipes, Side Dish Tagged With: vegan cornbread, vegan cornbread muffins, vegan cornbread recipe

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Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

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Hi! I’m Shana, food photographer & writer behind, Im-Worthy.com. Inspiring busy women to live energetic healthy lives with my easy plant-based & vegan recipes & wellness tips. About Shana→

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