Preheat oven to 375 degrees. Prepare 8-inch round or square baking pan by spraying with cooking spray or lining with parchment paper.
In large mixing bowl, sift together cornbread mix and sugar. Set aside.
Mix together coconut milk and vinegar, stirring until curdled. Add melted vegan butter and shortening to coconut milk.
Pour milk mixture over flour mixture. Stir just until ingredients are well combined. Fold in diced jalapeños and corn.
Pour batter into prepared baking pan. Bake for 28-32 minutes, until golden brown and toothpick inserted in center comes out clean. Allow to cool in pan for 15 minutes.
Slice and serve warm. Store in air-tight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/05/gluten-free-vegan-jalapeno-cornbread.html