I’ve always avoided cornbread. A traditional recipe contains a half cup of both sugar and butter, and even more whole milk. Although it’s moist, fluffy and undeniably delicious, those ingredients were enough to make me say “No thanks.” But then I started making my own. Now, it’s cornbread, cornbread, cornbread, all the time! This slightly spicy, “cheddar” version (vegan, of course) is made in individual muffin tins for the perfect single-sized piece to serve with a big bowl of warm, meatless chili. This recipe is versatile, so if you give it a second go, try substituting some of your own favorite ingredients for those on the list. The possibilities are endless–and, of course, healthy!
Jalapeño-Cheddar Cornbread Muffins
20 oz. cornbread mix
3 stalks green onion, thinly sliced
1 jalapeño, finely minced
1 cup corn, fresh, frozen or creamed
1 cup vegan shredded cheddar cheese (such as Daiya)
¼ cup cilantro, diced and lightly packed
½ tsp. aluminum-free baking soda
Pink salt, to taste
½ cup unsweetened applesauce
1 Tbsp. agave syrup
Unsweetened almond milk, as needed to mix
- Preheat oven to 400 degrees F. Grease muffin tins.
- In a large mixing bowl, mix cornbread mix and baking soda until well combined.
- Add jalapeno, corn, vegan cheese, pink salt, applesauce and agave. Gradually add almond milk until batter reaches a thick, pancake-like batter.
- Add in diced cilantro and sliced onion.
- Spoon batter into greased muffin tins, filling each about 2/3 of the way, about 2 Tbsp. (Any leftover batter will keep for 4-5 days refrigerated.)
- Bake for 22 minutes, until muffins are golden brown and cooked through.
If you’re hungry for more, download our vegan recipe book.