Preheat oven to 375 degrees.
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.
In a small pot, melt 6 tablespoons of vegan butter (sub for oil). In a large bowl, mix one cup of Bob's Red Mill Cornbread Mix, 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. (Add water if needed)
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.