This homemade Jalapeno Vegan Cornbread is moist, savory, rich, and slightly sweet. It’s so good, we guarantee you won’t have any left at the end of the meal.
Once you have a good cornbread recipe, you’ll never let it go! You want cornbread that isn’t too dense or dry, and this one is perfectly light and moist while still having the rustic texture cornbread is known for. Make this cornbread in a cast-iron skillet or a round 8” cake pan, or make corn muffins by spooning the batter into lined muffin tins and adjusting the baking time. No matter how you bake it, it’s a wonderfully flavorful addition to your favorite meals. May we suggest you add this cornbread to your thanksgiving dinner or fall family meal.
All About Cornmeal
Cornmeal is made from dried corn kernels that are ground either with a fine, medium, or coarse texture. It's really affordable and flavorful, so it’s a great ingredient to have on hand!
Fine cornmeal medium cornmeal is most often used in baking, while coarse cornmeal is going to be crunchier and more rustic and used to make Polenta and Grits. Conversely, corn flour is very finely ground and it is used to make cookies and homemade tortillas, corn flour is also called Masa Harina. To add to the confusion, British recipes that call for cornflour are actually referring to cornstarch! We always suggest double-checking the product you’re buying to ensure it matches up with the recipe you’re making.
Ingredients in Jalapeño Cornbread
This list of ingredients is pretty standard with a few exceptions for substitutions we made to create a vegan cornbread! Make sure to review your ingredients before you begin baking to make sure you have everything you need.
- Egg or flax egg- To make this a vegan cornbread, we opted for a flax egg! This is made with 1 tbsp flax seeds mixed with 3 tbsp liquid (water or plant-based milk).
- All-purpose flour - Measure your flour by spooning it into your measuring cup, then using something flat (like the back of a butter knife) to level off the top.
- Medium cornmeal - Fine cornmeal is usually used in baking, but we like how rustic and hearty a coarser cornmeal makes this recipe.
- Baking powder - Check the date on your container to make sure your baking powder is fresh and will help your cornbread rise!
- Coconut oil - This is used instead of butter for a vegan cornbread. You can also use your favorite vegan butter substitute if you’d prefer.
- Vegetable oil - Oil will help the cornbread stay moist with a fluffy texture.
- Maple syrup - Buy 100% pure maple syrup which doesn’t have any flavorings or sugar added. This is a natural sweetener that keeps your skillet cornbread free of refined sugar!
- Vegan yogurt - We used this instead of buttermilk. Look for a plain unsweetened vegan yogurt, if you cannot find it you may use a sweetened yogurt, but your homemade cornbread will come out sweeter.
- Corn kernels - You can use fresh, frozen, or canned for this recipe.
- Jalapeños - Jalapeños are generally mild, but some are spicer, they both give this vegan cornbread a really nice flavor.
To make this cornbread totally vegan (free of dairy and egg), we used a flax egg. This is made by combining 1 tablespoon of ground flax seeds with 3 tablespoons of water or plant-based milk! It thickens and helps bind the cornbread. We also used plain coconut yogurt instead of buttermilk. This added a delicious tanginess and moist crumb that’s fabulous and creates a vegan buttermilk cornbread! Finally, we used coconut oil instead of butter, although vegan butter would also work.
How to Make Cornbread
This is a pretty classic process of mixing the dry ingredients, mixing the wet, and then combining the two! The fresh corn and jalapenos will get folded in at the end before it all gets baked. If you’re making skillet cornbread, we recommend placing a bit of oil in your cast iron skillet and letting it heat in the oven as it comes up to temperature before pouring the batter in.
The heat in this Mexican cornbread will vary depending on your jalapenos! We love the flavor jalapenos add. It pairs wonderfully with the sweetness of the maple and the rustic texture of cornmeal! It’s an nice addition to the classic cornbread or cornbread muffins that makes it that much better.
Traditional Cornbread Recipe
This homemade cornbread would be absolutely perfect on a Thanksgiving table! You could also bake it a day or two ahead of time and use it as a base for homemade cornbread stuffing...yum! For a weeknight dinner, we would pair this easy cornbread recipe with 30 Minute Black Bean Chili, our Best Black Bean Soup, or Slow Cooker Light Mexican Soup.
More Side Dishes
- Apple-Chestnut Cornbread Stuffing
- Vegan Lemon Cranberry Cornbread
- Focaccia Bread with Za’atar Olives and Tomatoes
- Easy Cheesy Pesto Rolls
- Grilled Flatbread with Harissa & Red Pepper Hummus
- Cheesy Vegan Corn Muffins
- Blue Cheese Naan with Apples, Honey, & Onions
- Cheesy Cornbread Crusted Black Bean Chili
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This is a moist and savory homemade Jalapeno Vegan Cornbread with a slight sweetness that makes it addictive! It’s so good, we guarantee you won’t have any left at the end of the meal.
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp of water) OR one beaten egg (large). See Note 2
- 1 ¾ cups all-purpose flour
- ⅓ cup medium cornmeal
- 2 ½ tsp baking powder
- ¾ tsp salt
- ½ cup refined coconut oil at room temperature or vegan butter. See note 3
- ¼ cup grapeseed or avocado oil ( or any other neutral-tasting oil)
- ½ cup maple syrup, at room temperature
- ¾ cup plain unsweetened non-dairy yogurt ( we used Harmless Coconut ) (see note 1)
- 1 cup frozen corn kernels
- 2 jalapenos, diced small
- Preheat the oven to 400F. Grease an 8" cast iron pan or an 8x8 baking pan
- In a small bowl, combine the ground flax seeds with 3 tablespoons of water to make the flax egg
- Combine the flour, cornmeal, baking powder, and salt in a bowl. Set aside
- In a large bowl, beat the vegan butter or coconut oil, grapeseed oil, and maple syrup at medium speed until creamy, about 3 minutes
- Add the yogurt, soaked flax seeds (or beaten egg). Mix for a couple of minutes until well combined (the mixture will look curdled)
- Reduce the speed and add the flour mixture. Mix until just combined (do not overmix).
- Using a wooden spoon, gently fold the corn and jalapeños into cornbread batter. Pour into the cast iron pan or baking pan and bake at 400F for 35 minutes
- If you don't have vegan yogurt you may use ¾ cup of warm plant-based milk, but the texture and the flavor of the vegan cornbread will not be the same.
- We've tested the recipe with egg and flax egg and we like it better with the flax egg.
- We like this cornbread recipe better when made with coconut oil vs vegan butter.
- Category: Side
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 384
- Sugar: 13.8
- Sodium: 226.7
- Fat: 22.4
- Saturated Fat: 17
- Unsaturated Fat: 2.8
- Trans Fat: 0
- Carbohydrates: 42.62
- Fiber: 2
- Protein: 4.4
- Cholesterol: 0
Keywords: Cornbread, vegan cornbread, jalapeño cornbread, Thanksgiving, parve, Kosher, fall