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One slice of vegan jalapeño cornbread topped with butter and maple syrup.
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4.70 from 30 votes

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
Cook Time25 minutes
Total Time35 minutes
Course: Breads and Muffins
Cuisine: American
Diet: Vegan
Servings: 8 -10 slices
Calories: 198kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

~ 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.

Nutrition

Calories: 198kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Sodium: 426mg | Fiber: 6g | Sugar: 7g