Description

The perfect side dish to any meal, especially our pumpkin chili recipe. This cornbread is spicy, cheesy and tons of flavor packed into small, easy to eat muffins.

Ingredients

Scale

1 cup almond milk

1 tbsp apple cider vinegar

1 cup finely ground cornmeal

1 cup all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp smoked paprika

1/2 tsp cayenne pepper

1 tsp sea salt

2 eggs (see notes for vegan)

1 cup shredded cheddar cheese (see notes for vegan)

2 jalapenos, cut in half and then into thin slices

Instructions

Preheat your oven to 400 degrees and grease a muffin tin with spray, oil or butter.
In a small bowl, whisk together the almond milk and apple cider vinegar. Set it aside for 10 minutes until the milk curdles and starts to thicken.
In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, smoked paprika, cayenne pepper and sea salt.
After the milk thickens, add the eggs to the milk mixture and whisk until combined. Then pour the wet ingredients into the dry ingredients and fold with a large spatula.
Fold in the jalapenos and cheese until mixed in.
Pour the batter into the greased muffin tins filling each tin up about 3/4 of the way. Bake for 12-15 minutes. It took the whole 15 in my oven but in better ovens it may take less time. Check to see if they’re done with a toothpick after 12 and if they need more time put them back in. You’ll know they’re done if the toothpick comes out clean. Remove them from the muffin pan and place onto a wire rack to cool.

Notes

To make this vegan, substitute the cheese for vegan cheese and just leave out the eggs. The eggs really add a fluffier texture to the muffins, but it’s not a significant change to leave them out.