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Slices of baked jalapeno cornbread in a white baking dish.
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5 from 32 votes

Jalapeño Cornbread

Level up your cornbread game with this vegan jalapeño cornbread recipe. It's fluffy, moist, and savory with a kick of heat! Pairs splendidly with hearty chilis, soups, stews, and more.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Bread
Cuisine: American
Diet: Vegan
Servings: 12 servings
Calories: 155kcal
Author: Toni Okamoto

Equipment

Ingredients

  • 1 ½ Tablespoons (22 ml) apple cider vinegar
  • 1 cup (240 ml) plain plant-based milk
  • ¼ cup (60 g) apple sauce
  • 2 Tablespoons (30 ml) vegetable oil
  • 2 Tablespoons (25 g) granulated sugar
  • 1 cup (125 g) all-purpose flour
  • 1 cup (150 g) cornmeal
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 (15-ounce / 425 g) can sweet corn drained
  • 1 to 2 jalapeños diced (depending on spice preference)

Instructions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk the apple cider vinegar and plant milk together in a small bowl.
    Whisking wet ingredients for vegan jalapeno cornbread in a glass measuring cup.
  • Let it sit for 10 minutes, or until curdled.
  • In another small bowl, mix together the apple sauce, oil, and sugar.
    Wet ingredients for Vegan Jalapeño Cornbread in separate small bowls.
  • In a large bowl, mix together the flour, cornmeal, salt, baking soda, and baking powder.
    Whisking the dry ingredients for Vegan Jalapeño Cornbread in a large bowl.
  • Add the apple sauce mixture to the plant milk mixture and gently mix.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix.
    Dry ingredients and wet ingredients for jalapeno cornbread in separate bowls.
  • Stir in the sweet corn and jalapeño.
    Holding diced jalapenos over cornbread batter in a bowl.
  • Pour the batter into a 9x7-inch baking dish and garnish with more diced jalapeño.
    Uncooked jalapeno cornbread batter in a white baking dish.
  • Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
    Close up on slices of baked jalapeno cornbread in a white baking dish.

Video

Notes

  • Don’t overmix the batter: Gently stir the wet ingredients into the dry ingredients only until the two just come together and no dry flour remains. Overmixing will leave you with dry or dense cornbread.
  • Corn kernels are optional: Cornbread recipes with corn kernels have another layer of sweet corn flavor and more texture. However, you don’t have to add the corn if you don’t want to! The bread will still have a great corn flavor with just the cornmeal.
  • Let it cool before slicing: Keep the baked cornbread in the baking pan for at least 10 minutes after it comes out of the oven. It’ll be much easier to slice and won’t crumble when it’s cool.

Nutrition

Calories: 155kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 252mg | Potassium: 136mg | Fiber: 2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
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