These vegan cornbread muffins are filled with vegan cheddar cheese and jalapeños. 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.
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 Violife’s shredded vegan cheese. Make this vegetarian cornbread at your next dinner party.
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.
What can I substitute an egg for in vegan cornbread
Mix 1 tablespoon of 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 the almond milk and lemon juice. Set aside to curdle. Add the all-purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda, and salt. Mix together.
- Add the vegan butter to a microwave-safe bowl. Microwave in 30-second intervals. Add the vegan buttermilk and maple syrup to the melted butter and whisk together.
- Pour the wet ingredients over the dry ingredients and mix them into the batter. Don’t overmix. Add in the shredded vegan cheese and jalapenos and fold them into the batter.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray. Bake for 20 minutes. Allow them to cool for a few minutes before removing them from the muffin tray. 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.
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Best Vegan Jalapeños & Cheese Cornbread Muffins
Ingredients
Vegan Buttermilk
- 1 cups almond milk add more if needed
- 3 tbsp lemon juice sub for apple cider vinegar
Remaining Ingredients
- 1 cup yellow cornmeal
- 1 1/4 cup of all-purpose flour sub for gluten-free flour (if needed)
- 2/3 cup vegan butter
- 2 tbsp maple syrup can sub for applesauce
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan shredded cheese
- 1/4 cup jalapenos (chopped and seeded)
- 1/2 cup light brown sugar can sub for sugar of your choice
Instructions
- Preheat oven to 375 degrees. Spray a muffin tray with non-stick spray.
- In a large cup, combine the almond milk and lemon juice. Set aside to curdle for 5 or 6 minutes.
- Add the all-purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda, and salt. Mix together.
- Add the vegan butter to a microwave-safe bowl. Microwave in 30-second intervals bringing it out to stir every 30 seconds until the butter is melted.
- Add the vegan buttermilk and maple syrup to the melted butter and whisk together.
- Pour the wet ingredients over the dry ingredients and mix them into the batter. Don't overmix.
- Add in the shredded vegan cheese and jalapenos and fold them into the batter.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray.
- Bake for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow them to cool for a few minutes before removing them from the muffin tray. Serve warm with vegan butter or maple syrup.
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The ingredients called for 6 TBS water and 2 TBS ground flax. My cornbread stayed runny in the middle and seemed too wet and would not get done in the middle. Then I notice that your instructions say 3TBS water and not 6. I’m pretty sure that’s why my cornbread wasn’t good
Hi Cheryl, I’m glad you figured out the issue. I’ve updated the recipe. I hope you’ll try it again. If so, let me know what you think of the improved recipe. xx – Shana
Best vegan cornbread recipe I’ve tried. My whole family loved it.
I’m so glad you and your family enjoy the recipe. Thank you!!