Easy Vegan Jalapeño Cornbread
This easy vegan 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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breads and Muffins
Cuisine: American
Diet: Vegan
Servings: 8 -10 slices
Calories: 198kcal
- 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.
~ Choose a medium or fine ground cornmeal for a lighter cornbread that stays together well, yet still has a bit of a crumb. Choose a coarse ground cornmeal if you like a crunchier cornbread with a lot of texture.
~ Be sure to use a certified gluten free cornmeal if you are allergic or sensitive to gluten.
~ Mix until combined well with no bits of flour remaining, but don't overmix!
~ Make sure the baking soda and baking powder are fresh. If they've been sitting in your pantry for close to a year, it's probably time for to buy new!
~ Substitute white or distilled vinegar for the apple cider vinegar if you prefer.
~ Remove the ribs and seeds of the jalapeño if you don't like a lot of heat. If you love a good kick of heat, leave them in.
~ Bake until a toothpick inserted into the center comes out clean. There may be a few crumbs, but it shouldn't be "wet."
~ Let the cornbread cool in the pan before cutting into slices to ensure it holds together well.
~ To store leftovers: Cool the cornbread completely. Transfer to an air-tight container and keep in the fridge for up to a week.
~ To freeze: Cool it completely. Then wrap tightly in plastic wrap and aluminum foil or in a freezer safe plastic bag. It should keep well for 2 to 3 months.
Calories: 198kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Sodium: 426mg | Fiber: 6g | Sugar: 7g