Dylan and I were recently invited for dinner and needed to bring a side, that went with chili. We were so thankful that this wonderful group made vegan chili for us. This is the first time in my life that I've made cornbread... let alone vegan cornbread. I was raised on Jiffy cornbread mix, and my mind is blown!!! Jiffy original cornbread mix has lard in it's batter. The company makes a vegetarian version, but making it at home is way better! 

Homeade cornbread is the way to go! This recipe is slighly spicy with an ooey gooey cheese surprise. PHENOMENAL! This recipe is incredibly easy, and delicious. Everyone will love these cornbread muffins. 

Please, let me know if you've tried this recipe! I'd love to hear your feedback and tag me in your photos @alwaysautumncrafts 

Ingrediants:

1 1/4 Cup all purpose flour

1 Cup corn meal

2/3 cup granulated sugaa

1 teaspoon salt

1 tablespoon baking POWDER

1 1/4 Cup unsweetened nut milk

1/3 cup canola oil

1 small can green chili's

1 cup dairy-free cheese

Sliced Jpenos for garnish

1.) Preheat oven to 400 degrees F and lightly grease pan. 

2.) In a large mixing bowl combine the flour, cornmeal, sugar, salt, and baking powder. 

3.) Mix all the dry ingrediants together.

4.) Slowly add the nut milk, oil, cheese and green chili's. Stir until well combined. 

5.) Pour batter into your baking pan of choice. I personally like using cupcake pans, but square 9x9 pans work wonderful too. Then place one large jalepeno slice on top of each muffin.

5.) Bake for 20-25 minutes.