Vegan Jalapeño Cornbread is delicious blend of Southern comfort with a hint of heat from the jalapeños. It’s tasty as a side dish for soups, chilis, stews, beans, salads, or enjoyed on its own. Serve with dinner, at gatherings, or even a snack. Easy to make and even easier to savor!
PREP TIME
12 minutes
COOK TIME
25 minutes
TOTAL TIME
37 minutes
SERVINGS
9 – 10 servings
Crowd-pleasing Cornbread
If you enjoy cornbread, you’ll want to try this Jalapeño flavored cornbread. The recipe uses wholesome ingredients, including cornmeal, non-dairy milk, and a touch of maple syrup. This savory, crowd-pleaser will have your friends and family asking for it time and again.
Soft, Tender Cornbread with a Little Heat
This Vegan Jalapeño Cornbread has a soft, tender crumb with a slightly crisp golden top. Maple syrup adds just enough sweetness to balance the jalapeño heat without making the cornbread overly sweet. Add corn kernels for extra texture and little bursts of sweetness, or mix in green onions and vegan cheddar for an even more savory version.
About This Recipe
RECIPE TYPE
Side dish, quick bread
BEST SEASONS
All seasons
STAR INGREDIENTS
Cornmeal, jalapeños, maple syrup
BEST FOR
Weeknight dinners, chili nights, potlucks, BBQs, holidays
HIGHLIGHTS
What to Serve with Jalapeño Cornbread
Vegan Jalapeño Cornbread is a versatile side that pairs especially well with chili, soups, beans, and hearty comfort-food meals. The mild sweetness of the cornbread balances spicy and savory dishes, while the jalapeño adds just enough heat to keep things interesting. It also works well for potlucks, BBQ-style meals, and casual weeknight dinners.
Good pairings include:
- Vegan sweet potato chili, lentil chili, or black bean chili
- Black bean or pinto bean dishes
- White bean soup or salad
- Lentil soup
- Baked beans
- Vegan BBQ dishes
- Black bean taco salad
- Taco bowls, or burrito bowls
- Roasted vegetables
- Big green or Southwest-style salads
You can also serve it simply with vegan butter, millet butter, maple butter, or a drizzle of maple syrup if you want the cornbread to be more of the focus.
Jalapeño Cornbread Variations
this recipe is easy to customize depending on how spicy, cheesy, or savory you want it. Use the basic batter as your starting point, then try one of these variations:
- Cheesy Jalapeño Cornbread: Fold in 1/2 cup shredded vegan cheddar and sprinkle a little extra over the top before baking.
- Jalapeño Corn Cornbread: Add 1/2 cup corn kernels for extra texture and little bursts of sweetness.
- Green Onion Jalapeño Cornbread: Stir in 1/4 cup sliced scallions for a fresh, savory flavor.
- Extra-Spicy Cornbread: Leave some of the jalapeño seeds and membranes intact, add an extra jalapeño, or mix in a pinch of cayenne.
- Mild Jalapeño Cornbread: Remove all seeds and membranes and use just one jalapeño, or use mild jarred jalapeños.
- Sweet + Spicy Cornbread: Add an extra tablespoon or two of maple syrup for a sweeter cornbread that contrasts nicely with the jalapeño heat.
- Cheesy Corn + Jalapeño: Combine corn kernels, green onions, and vegan cheddar for a heartier version that’s especially good with chili.
- Gluten-Free Jalapeño Cornbread: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
Recipe Notes
- Use unsweetened plant-based milk. Plain almond, soy, oat, or another neutral-flavored milk works well.
- Adjust the heat to your taste. Remove the seeds and membranes for milder cornbread, or leave some in for extra spice.
- Using jarred jalapeños: Substitute about 1/4 cup drained and chopped jarred jalapeños for the fresh jalapeños.
- Do not overmix the batter. Stir just until the wet and dry ingredients are combined so the cornbread stays soft and tender.
- Corn kernels add moisture and texture. If using frozen corn, thaw it first; drain canned corn well before adding.
- Customize the add-ins. Green onions, vegan cheddar, or corn can be added individually or combined.
- For gluten-free cornbread, use a 1:1 gluten-free baking flour blend that contains xanthan gum.
- Pan size matters. This recipe is designed for a 9 x 9-inch baking pan. A smaller pan will produce thicker cornbread and may require a longer baking time.
- Check for doneness near the end of baking. The top should be lightly golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let it rest before slicing. Give the cornbread 10–15 minutes in the pan after baking so the crumb can set while it is still warm enough to serve.
Recipe FAQs
Can I make this cornbread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this cornbread gluten-free.
How spicy is the cornbread with jalapeños?
The spiciness level is mild to moderate. Adjust the number of jalapeños according to your spice preference.
Can I make muffins instead of a square pan?
Yes, you can pour the batter into muffin tins and adjust the baking time accordingly, reducing it as muffins typically bake faster.
Is this cornbread suitable for a picnic or potluck?
Absolutely! This cornbread is portable and makes a great addition to picnics, potlucks, and gatherings.
Can I make this cornbread oil-free?
Yes, you can replace the oil with applesauce or mashed banana for an oil-free version.
What’s the best way to reheat leftover cornbread?
To reheat, wrap individual slices in aluminum foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
How can I make the cornbread more moist?
Ensure not to overmix the batter, and if you prefer a moister texture, add an extra tablespoon of oil or applesauce.
Is this recipe suitable for people with nut allergies?
Yes, this recipe is nut-free. Confirm that the non-dairy milk used is also nut-free.
Can I add other ingredients to the cornbread, like herbs or spices?
Absolutely! Experiment with additional herbs or spices like thyme, cumin, or smoked paprika for extra flavor.
Planning Ahead Tips
Serve with Delicious Soup or Chili Recipes
- Chili Mac and Cheese
- Vegan Parmesan Cabbage Rice Soup
- Sweet Potato Chili
- Broccoli Cheese Soup
- Lentil Chili
- Butternut Squash Soup
- Chili with Black Beans
Editor’s Note
I love recipes that are easy to change depending on what I have on hand, and this cornbread is one of them. Sometimes I keep it simple with just the jalapeños, and other times I add corn, green onions, and vegan cheddar for a heartier version. It’s especially good served warm alongside a big bowl of chili or soup, and the leftovers are just as nice reheated the next day.
One of my favorite ways to use this cornbread is to make mini open-faced sandwiches. I cut the cornbread into smaller, slightly thicker pieces and top them with roasted vegetables and my favorite sauce. Imagine warm jalapeño cornbread topped with colorful roasted veggies; it’s so good! It turns a simple side into an easy little lunch, snack, or appetizer.
Tried this recipe? We’d love to hear how it turned out. Leave a comment below.
Vegan Jalapeño Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsweetened plant-based milk (e.g., almond milk, soy milk, oat milk)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 2 medium jalapeños, seeded and finely diced (about ¼ cup), or ¼ cup jarred jalapeños, drained and chopped; reserve a few slices for the top, if desired
Optional Add-ins
- 1/2 cup corn kernels (fresh, frozen or canned) (optional)
- 1/4 cup scallions (green onions), sliced (optional)
- 1/2 cup vegan shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a square baking pan (9 x 9) or line it with parchment paper.
- In a large bowl, whisk together the dry ingredients: cornmeal, all-purpose flour, baking powder, baking soda and salt.
- In a separate bowl, mix together the wet ingredients: plant-based milk, maple syrup, apple cider vinegar, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped jalapeños and any optional corn, green onions, or vegan cheese. Stir just until evenly distributed; do not overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Rest cornbread 10 – 15 minutes in pan. Slice and serve.
Are you saying your directions to to baking soda. I do not see the amount in the list of ingredients.
Hi! It’s just baking powder added.