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A slice of cornbread on a plate with a skillet with cornbread in the background

Jalapeño Vegan Cornbread


  • Author: Vicky and Ruth
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 8 slices 1x
  • Diet: Vegan

Description

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.


Ingredients

Scale
  • 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp of water) OR one beaten egg (large). See Note 2
  • 1  3/4 cups all-purpose flour
  • 1/3 cup medium cornmeal
  • 2  1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup refined coconut oil at room temperature or vegan butter. See note 3
  • 1/4 cup grapeseed or avocado oil ( or any other neutral-tasting oil)
  • 1/2 cup maple syrup, at room temperature
  • 3/4 cup plain unsweetened non-dairy  yogurt ( we used Harmless Coconut ) (see note 1)
  • 1 cup frozen corn kernels
  • 2 jalapenos, diced small

Instructions

  1. Preheat the oven to 400F. Grease an 8" cast iron pan or an 8x8 baking pan
  2. In a small bowl, combine the ground flax seeds with 3 tablespoons of water to make the flax egg
  3. Combine the flour, cornmeal, baking powder, and salt in a bowl. Set aside
  4. In a large bowl, beat the vegan butter or coconut oil, grapeseed oil, and maple syrup at medium speed until creamy, about 3 minutes
  5. Add the yogurt, soaked flax seeds (or beaten egg). Mix for a couple of minutes until well combined (the mixture will look curdled)
  6. Reduce the speed and add the flour mixture. Mix until just combined (do not overmix).
  7. 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

Notes

  1. If you don't have vegan yogurt you may use 3/4 cup of warm plant-based milk, but the texture and the flavor of the vegan cornbread will not be the same. 
  2. We've tested the recipe with egg and flax egg and we like it better with the flax egg.
  3. We like this cornbread recipe better when made with coconut oil vs vegan butter.
  • Category: Side
  • Method: Baking
  • Cuisine: American

Nutrition

  • 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