Cheesy Vegan Cheddar Jalapeño Cornbread

I have been making a bunch of different chilis and stews recently and this naturally calls for a piece of cornbread to soak up all the flavor! I haven’t always been a big fan of cornbread, with it generally being so dry and crumbly, but I have played around with different types of flour and portions of flour to cornmeal, resulting in the fluffiest, cake-like cornbread recipe. After it is topped with vegan shredded cheese and fresh jalapeños, it becomes the perfectly spiced side to your comfort food dishes. It is so dense and filling that once it’s sliced and topped with vegan butter, it’s almost like a meal on its own. This would be wonderful to take camping, hiking, or on any long adventure. I chose to bake this in two half loaf bread pans, but you can pour the batter into a standard bread pan and bake it as one large loaf. This makes it so much easier to slice and serve than the standard cake pan method cornbread is usually made in.