Slice 1/3 cup of green onions and dice 1/2 cup jalapeño peppers into small pieces and set aside. (I like to leave the seeds on the peppers for a spicier cornbread, but you can cut the jalapeño into slices and scrape off the seeds if you don't want it as spicy.)
Add the dry ingredients (cornmeal, flour, baking powder, sugar, and salt) to a large mixing bowl and give them a stir.
Add the wet ingredients to the mixing bowl and stir with a whisk until just combined.
Sprinkle in the jalapeño slices and green onions (saving about 1 tablespoon of each to sprinkle on top). Toss in 1 cup of vegan cheddar cheese and mix again until combined.
Pour the batter into the bottom of a parchment-lined casserole dish or an oiled 10 or 12” iron skillet or baking pan. (Use an 8 X 8-inch pan for thick slices or a 9 X13 inch for thinner pieces.) Then sprinkle the top with the reserved jalapeno pieces and sliced green onions.
Bake at 400° F for about 30-35 minutes. The top will turn golden and start to crack a little when it's done. (Turn to broil for the last 2-3 minutes to brown the top if desired).
Let it cool for about 15 minutes before slicing.
Video
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