Vegan Jalapeño Cornbread

This Southwest-inspired vegan jalapeño cornbread (without eggs or dairy) is slightly dense but fluffy, moist, and slightly sweet, savory, and with a hint of spice. 


– 1 ½ tbsp of apple cider vinegar – 1 C of plain plant-based milk – ¼ C of apple sauce – 2 tbsp of vegetable oil – 2 tbsp of granulated sugar – 1 C of all propose flour – 1 C of cornmeal – ½ tsp of salt – 1 tsp of baking soda – 1 tsp of baking powder – 1 can of sweet corn, drained – 1-2 jalapeño(s) diced (depending on spice preference)

Preheat oven to 400 degrees F. Pour apple cider vinegar into the plant-based milk and let sit for 10 minutes, or until it’s curdled.

In a small bowl, mix together apple sauce, oil, and sugar. In a large bowl, mix together the flour, cornmeal, salt, baking soda, and baking powder.

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

Pour into a 9x7 baking dish, garnish with some more diced jalapeño, and bake for 30 minutes or until a toothpick comes out smoothly with no batter sticking to it.