Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before making the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.
Set aside 12 slices of jalapeño for decorating the tops of the muffins.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.
Stir in the jalapeño (except for the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups and place a slice of jalapeño on top of each one.
Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.
Store cornbread in an airtight container in the refrigerator for up to 5 days. Re-heat before serving. Cornbread can also be frozen for up to one month.
Vegan Jalapeno Cornbread Muffins
Amount Per Serving (1 muffin)
Calories 155Calories from Fat 45
% Daily Value*
Saturated Fat 1g5%
Vitamin A 150IU3%
Vitamin C 6.6mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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