Cheddar-Mozerella Jalapeno Cornbread

This is a slightly spicy bread that 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 jalapeno’s 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 jalapeno’s and toss to coat well.
  5. Add the flax egg and milk and stir to combine well. If the mixture is to dry for you then add more milk 1/4 cup at a time 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 from the dish and cut into squares and serve with vegan butter.20180409_105811-02.jpeg



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