In my house, cornbread is usually reserved for holidays and the occasional pairing with vegan chili. Welp, not anymore! A few weeks ago I was whipping up a little soul food dinner. Some black-eyed peas, white rice, collard greens and these beautiful Vegan Jalapeño Cornbread Muffins! This cornbread is certainly my best yet! My #PickyAssHusband agrees, so I know it’s true!
How to Make Jalapeño Cornbread Muffins
You wont believe how easy it is to make these Vegan Jalapeño Cornbread Muffins! My favorite part is that they can be made in one bowl! You’ll want to begin by first dicing your jalapeños. Just be mindful to slice a few pieces to place on the top of each muffin. The slices not only work as a garnish, but they add to the flavor as well!
Are you a fan of spicy foods? If so, keep as many of the seeds as you’d like. Luke warm on spicy foods? You’ll want to be sure to remove a great deal of the seeds from the jalapeños before placing them in the batter. I decided to add about half of the seeds to my batch because my husband and I are a fan of the heat! Not to mention, these muffins are fairly sweet, so it balances out pretty well.
Once your jalapeños are diced, you’re ready to start preparing the batter. The first step to doing this, is to combine the almond milk and apple cider vinegar in order to create a vegan buttermilk. This will help ensure your muffins are perfectly moist and soft!
While the buttermilk is forming, you can gather your dry ingredients and whisk them together. Next, you’ll add in the wet ingredients (including the vegan buttermilk), vegan cheese (I used the Vegan Cheddar Shreds from Good Planet Foods- found them at Sprouts) and whisk until just combined. The batter will still be lumpy and that’s okay! Evenly disperse the mixture into a greased muffin pan, place the sliced jalapeños on top of each and bake!
How to Store Jalapeño Cornbread
I’ve found that the best way to store these Vegan Jalapeño Cornbread Muffins is to place the muffins in an airtight container, then transfer them to the refrigerator. Whenever you’re ready to eat them, you can warm them in the microwave for about 10 seconds and you’re all set! Take it from me, my husband and I have been happily eating them all week!
What to Serve with Jalapeño Cornbread
There are lots of things you could serve with this cornbread! Here are a few ideas:
- Crispy Baked Breaded Tofu
- Black Eyed Pea Fritters
- Instant Pot Mashed Potatoes
- Easy Vegan Collard Greens
- Easy Baked Vegan Mac and Cheese
Tools You Might Need:
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Easy Vegan Jalapeńo Cornbread
- 1 cup almond milk + ½ tbsp apple cider vinegar
- ½ cup all-purpose flour
- 1 cup organic yellow cornmeal
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup + 1 tbsp organic cane sugar
- 3 tbsp vegan butter melted
- ¼ cup diced jalapeńos (keep seeds according to spiciness preference) slice 10 thin pieces to top each muffin
- ½ cup vegan cheddar cheese
- Preheat oven to 350°
- Combine the almond milk and apple cider vinegar to create a vegan buttermilk. Set aside.
- In a medium-sized mixing bowl, combine the flour, cornmeal, baking powder, salt and sugar together and whisk.
- Next, add in the the melted vegan butter and buttermilk mixture and mix until just combined. Stir in the diced jalapeños and vegan cheese.
- Evenly transfer the mixture to a well-oiled muffin pan (or use cupcake liners). Top each of the muffins with a sliced jalapeńo then transfer to the oven to bake.
- Bake for 20-25 minutes. Once done, muffins should promptly bounce back up after being gently pressed down.
- Remove from the oven and let cool for at least 10-15 minutes before removing each of them from the pan. Tip: use a butter knife to go around the edges of each muffin to loosen them and then pry them out using the butter knife.