Cheddar-Mozzarella Jalapeno Cornbread

This is a slightly spicy bread you can pair with any meal or just by itself. Either way, it is so good. Super easy to make and so moist and delicious.


1 1/2 c yellow cornmeal

1/4 c flour

2 flax eggs (2 tbsp flax meal plus 6 tbsp water)

2 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 c cheddar shreds (vegan)

1/2 c mozzarella shreds (vegan)

1/4 c jalapenos chopped ( more or less depending on spice)

1 tbsp sugar

1 1/2 c plant-based milk of choice



  1. Pre-heat the oven to 425*
  2. In a small bowl combine the flax meal and water and set aside to gel.
  3. In a large bowl combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix well.
  4. Add the cheeses and jalapenos and toss to coat well.
  5. Add the flax egg and milk and stir to combine well. If the mixture is too dry for you, add more milk 1/4 cup until desired consistency. Let sit for 10 minutes. This allows the cornmeal to soften so the cornbread will not be so crumbly.
  6. Spray an 8×8-inch baking dish with oil spray.
  7. Pour in the batter and even out the top.
  8. Place in the oven for 25 to 35 minutes or until cooked through and the top is slightly golden brown.
  9. Remove from the oven and allow to cool completely.
  10. When the cornbread is cooled remove it from the dish and cut it into squares and serve it with vegan butter.20180409_105811-02.jpeg



  • If you do not want to use the flax egg, substitute it with two whole eggs and add 2 tbsp of neutral oil. I use either avocado or Crisco (melted and cool).
  • For cheddar jalapeno cornbread, omit the mozzarella and add the amount of cheddar cheese to make 1 cup of grated cheese.
  • This is a base recipe so you can add in any additions that you like.

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