Vegan Jalapeño Cornbread
This Vegan Jalapeño Cornbread is soft, tender, and slightly sweet with just the right amount of jalapeño heat. A touch of maple syrup balances the spice, while optional corn, green onions, and vegan cheddar make it easy to customize. Serve it warm alongside chili, soups, beans, salads, or your favorite comfort-food dinner.
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.