I have been on a cornbread kick this week, and decided to make a batch of cheesy cornbread muffins. Earlier this week, I tested a batch of gluten-free cornbread, which turned out great, but I typically make cornbread with a mix of wheat flour and cornmeal, for a fluffier texture, and came back to that for these cheddar cornbread muffins. 

I added chives and a good helping of vegan cheddar shreds to my cornbread muffins, and I used banana to help hold them together. That being said, I may opt for apple sauce next time around, only because I could still taste a little bit of the banana flavour in the background; though they were not sweet, and were full of cornbread and cheddar flavor. I enjoyed them, and my five year old scarfed down a handful of these muffins as well, even though she hates onions and these were full of chives!

1 Cup All Purpose Flour

1/2 Cup Cornmeal

1 1/2 tsp Baking Powder

1/2 tsp Salt

3/4 Cup Vegan Cheddar-style Shreds

2 Tbsp Chives, minced|

3/4 Cup Soy Milk

1/4 Cup Vegetable Oil

1/2 Banana (or 1/4 Cup Unsweetened Apple Sauce)

Preheat the oven to 350′ F

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and salt. 

In a blender, blend together soy milk, vegetable oil, and banana. 

Pour the liquid into the dry ingredients, and mix until combined. 

Pour the batter into 12 lined muffin tins, and bake for 25 – 30 minutes or until golden brown. 

Enjoy!