This easy Vegan Jalapeño Cornbread recipe is a little sweet, a little spicy, and completely delicious! The perfect pair for soups and chilis, Thanksgiving dinner, or even a delicious snack with a pat of dairy-free butter and drizzle of pure maple syrup.
Cornbread is one of my favorite things. It’s dense, but moist, with the perfect crumb.
It can be a side dish or snack.
It can be sweet or spicy…or a little of both, which is what we have here in this Jalapeño Cornbread Recipe.
What is Cornbread?
Cornbread refers to any type of quick bread made using cornmeal. It typically contains flour in varying amounts, as well, and is leavened by baking powder, not yeast.
There are lots of different recipes for cornbread. Some are sweet, some are savory, some are spicy, some have diced veggies or corn kernels, some have no veggies, etc.
What Kind of Cornmeal is used in Cornbread?
There are a lot of different kinds of cornmeal: fine ground, medium-ground, course-ground, and stone-ground. Polenta and grits are labels for types of cornmeal which are essentially course ground.
There are also different colors of cornmeal, just like there are different colors of corn: yellow, white, and even blue.
The kind you choose for your cornbread is really a matter of preference. I prefer to use medium-ground or fine-ground because they soften up easily. I find the course ground a bit too crunchy for my taste. You can use a combination of any of them if you prefer.
For this recipe, I used medium-ground cornmeal. And, I also go for yellow cornmeal to get that beautiful golden hue.
Is All Cornmeal Gluten Free?
Cornmeal is naturally gluten free, but is often processed in facilities that also process wheat, which can lead to cross-contamination. If you have Celiac disease or are gluten intolerant, be sure to choose a cornmeal that is certified gluten free.
What Does Cornbread Taste Like?
Cornbread has a grainy, rustic texture that is more crumbly than typical quick bread.
It can be sweet, savory, and/or spicy.
I typically like my cornbread with a bit of sweetness and this Jalapeño Cornbread Recipe has just that, but is definitely more savory.
If you like your cornbread on the sweeter side, try my Pumpkin Maple Cornbread.
What Should I Serve with Cornbread?
Cornbread can be a great snack all on it’s own. Top it off with a pat of dairy-free butter and a drizzle of pure maple syrup for an afternoon treat.
If you want to serve it along side a meal, there are plenty of options that would make a delicious combo:
- Pumpkin Lentil Chili
- Vegan Split Pea Soup (Instant Pot!)
- Creamy Vegan Tomato Soup
- Autumn Kale Salad w/ Warm Pumpkin Vinaigrette
- Arugula Peach Salad w/ Farro & Orange Vinaigrette
- Black Eyed Peas Salad
- Lentil Vegetarian Cottage Pie
- Easy Cheesy Chili Mac
- Southwest Pumpkin Risotto
- Easy Tofu Scramble
- Butternut Squash Mac and Cheese
How to Make this Jalapeño Cornbread Recipe
This recipe is so easy to make! Simply whisk the dry ingredients. Whisk the wet ingredients. Combine the dry and the wet and add some corn kernels and diced jalapeños. Pour it into a round cake pan and top with more jalapeño, this time in slices. Bake, cool, slice! Enjoy!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Easy Vegan Jalapeño Cornbread
- 1 ½ cups medium-ground cornmeal fine-ground would also work
- ½ cup gluten-free flour blend I like Bob's Red Mill
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsweetened dairy-free milk I used almond milk
- 1 tablespoon apple cider vinegar
- ¼ cup aquafaba liquid from a can of chickpeas
- ¼ cup pure maple syrup
- ½ cup fresh or frozen corn kernels
- 1 jalapeño ribs and seeds removed, diced
- 1 jalapeño sliced
- Preheat oven to 400 degrees F. Line a 9-inch round cake pan with parchment paper or gently spray with cooking spray.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk the milk, apple cider vinegar, aquafaba, and maple syrup.
- Mix the dry ingredients into the wet ingredients until combined.
- Add in the corn and diced jalapeño and stir to combine.
- Pour into the prepared pan, top with jalapeño slices, and bake 25 to 30 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan on a cooling rack before cutting into slices.