Jalapeño Corn Bread


This corn bread is super easy to make and comes out moist and just the right amount of sweet and spicy.


  • 1 cup almond milk (or any think non dairy milk)
  • 1 1/2 Tablespoons apple cider vinegar
  • 1/4 cup apple sauce
  • 2 Tablespoons veg oil
  • 2 Tablespoons sugar
  • 1 cup all propose flour
  • 1 cup cornmeal (also called polenta)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 jalapeño, diced (more if that's what you're into)
  • 1 can of sweet corn, drained


Step 1

Preheat oven to 400°

Step 2

Pour apple cider vinegar into milk and let sit

Step 3

Mix together apple sauce, oil, and sugar in a small bowl

Step 4

Mix together all dry ingredients (not corn or jalapeñpo) in a large bowl

Step 5

Add apple sauce mixture to the milk and gently mix together. Then add to dry ingredients and combine. Don’t over mix Mix in corn and jalapeño

Step 6

Pour into a baking dish and bake for 30 minutes or until a toothpick comes out smoothly with no batter sticking to it.

Step 7


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Comments (9)

  1. posted by Brendan on February 23, 2015

    Can this be made without the oil?
    I never use any type of oil in any of my cooking ever. Forks over knives style.

  2. posted by Nikki on March 2, 2015

    Whenever I make cornbread I always replace the oil with applesauce and it always tastes fine to me.

    • posted by Rebecca on December 4, 2015

      Any tips on usual ratios for applesauce substituting for oil?

      • posted by saplingvegan on December 8, 2015

        Never tried it! If you do, let me know how it turns out!

  3. posted by buttrflygrl14 on May 30, 2016

    Help! This came out so dry. The”batter” was dry, but I put in pan and baked it anyway thinking, huh, maybe something about the way it cooks thickens ands smooths this out. What did I do wrong? Perhaps one of the measurements on here has a typo? Are you sure you drain corn, perhaps a cup and a quarter of apple sauce? Very Sad, think this would have been great if not for that.

  4. posted by Anne Thomas on March 20, 2017

    I have made this many times; it’s great for potlucks. I make it with 1 teaspoon of salt and three tablespoons of oil; this gives it a little more flavor and I prefer the mouthfeel with a little more oil.

  5. posted by Jordan on August 24, 2017

    What size baking dish is used for this recipe ?

  6. posted by Katy on September 11, 2017

    I have a similar recipe to this one and use canned cream corn (to add moisture) instead of drained niblets.. Of course my version has 1 cup of yogurt so for those trying to eliminate dairy and prefer to use a cow’s milk substitute you may end up with a slightly different texture. I will try this recipe and see how the non dairy version works.

    • posted by Stephanie Lundstrom on September 16, 2017

      Great tip! Try using a non diry yogurt if they are available near you (Kite Hill and Silk have great dairy free yogurts and Trader Joe’s has some too).


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