Prep: Preheat oven to 350 degrees F. Line a muffin pan with liners or spray with nonstick spray.

Vegan buttermilk: In a 2 cup measuring cup, add the milk and lemon juice/apple cider vinegar, let rest for 5 – 7 minutes to curdle and make vegan buttermilk.

Dry Ingredients: In a large bowl, mix together the cornmeal, flour, baking powder, and salt. Set aside.

Wet ingredients: To the vegan buttermilk, add the oil and coconut sugar, mix until combined.

Combine: Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.

Bake: Spoon batter into muffin tin holes, filling about 3/4 full. Place in the oven and bake for 20 minutes. Use a toothpick to test for doneness. If it comes out clean, the muffins are done. Let muffins cool a few minutes before removing them.

Makes 12 muffins

Store: Keep leftovers in an airtight container at room temperature or in the refrigerator for up to 4 – 5 days. To store longer, keep them individually wrapped in the freezer for up to 2 – 3 months. Reheat in the microwave.

NOTES:

*Use your favorite neutral oil, even coconut oil in it’s melted state would be delicious. Vegan butter would work well too (I recommend Miyoko’s).

Optional add-ins: Not feeling the jalapeno, instead try 1 cup corn (fresh, canned or frozen), 1 cup fresh or frozen blueberries, 1 cup dried cranberries, 1 cup shredded vegan cheddar cheese, or 1/2 cup crumbled coconut bacon. Feel free to mix and match using your best judgement. Add in after mixing the batter.

Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.