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Yummy Vegan Jalapeño Cornbread

Updated: May 4



Jalapeño cornbread is perfectly crispy on the outside, moist on the inside, and filled with bursts of flavor and texture from the corn kernels and jalapeño. Plus, the whole corn kernels offer a fun pop of juiciness when you bite into this bread. This whole food plant-based cornbread is a winner whenever I share it at family gatherings or bring it as part of a friends' potluck dinner. Spread your favorite vegan butter over the top while it's warm or serve it alongside warm and cozy soup. Speaking of warm, this dish will permeate your home with the most delicious aromas as it bakes!


It also freezes well. Once it's cool, cut it into individual pieces and wrap each piece in parchment paper before placing them in a freezer-safe container so you can take out one piece at a time to enjoy.


If you prefer no spice, simply substitute diced bell pepper for the jalapeño peppers (red bell pepper makes for a lovely colorful presentation!).


One last reason I love this recipe — it's so simple to make! Dicing the jalapeños is the biggest step. The remaining steps require only ready-to-go ingredients (like oat flour, cornmeal, and frozen corn kernels), mixing bowls, and a whisk or spatula to mix. You'll need three bowls total — a medium size bowl for the buttermilk, a medium size bowl for the wet ingredients, and a large size bowl for the dry ingredients. You'll also need your baking dish. The biggest step is waiting for the cornbread to bake as the aroma fills your home.


Hope you enjoy it!



Serves: Makes 8 pieces

Prep time: 15 minutes

Cooking time: 35-40 minutes


Ingredients


Buttermilk

  • 1 cup unsweetened, unflavored plant-based milk (almond, soy, oat, or any other type of plant milk will work, but I find soy works best)

  • 2 Tbsps apple cider vinegar

Wet Ingredients

  • 1/4 cup applesauce

  • 2 Tbsps maple syrup

Dry Ingredients

Inclusions

  • 1 1/2 cups corn kernels* (I used frozen)

  • 1/2 cup seeded and diced bell red pepper

  • 1/4 to 1/3 cup seeded and diced jalapeño (depending on the spice level you want)


How to make

  1. Preheat oven to 400 degrees F and line an 8x8 square or 8" round baking dish (or similar) with parchment paper. Press the paper into the bottom and around the sides of the baking dish so it's flat on the bottom. This will keep it in place as you're pouring in the batter. A bundt pan also works well for this bread. See Baking Note below.

  2. Add the milk and apple cider vinegar to a medium bowl and set aside.

  3. Add the applesauce and maple syrup to a medium bowl, mix, and set aside.

  4. In a large bowl, add the oat flour, cornmeal, flax meal, baking powder, baking soda, and salt. Mix to combine.

  5. Add the applesauce and maple syrup, as well as the buttermilk to the dry ingredients and mix well. Careful not to over mix.

  6. Fold in the corn, red bell pepper and jalapeño.

  7. Pour batter into the baking dish. Bake for 35–40 minutes or until the edges are golden and top is crispy. Allow to sit for 5–10 minutes before diving in!


Baking Note

If you make this in an 8x8" or 9x9" baking dish, you may need to cook the cornbread for 5–10 minutes longer to cook the center thoroughly. If you use a bundt pan, the cornbread will only need to cook for approximately 35 minutes (give or take 5 minutes, depending on your oven.)


*Whenever possible, try to purchase organic corn products since most corn grown in the U.S. is genetically modified. Purchasing organic means you avoid GMO corn as well as the enormous amount of synthetic pesticides that are sprayed on GMO foods.


**Make sure you're using flax meal and not flax seeds. If you only have flax seeds on hand, grind them in a spice or coffee grinder (after it's been cleaned out from the spices or coffee) until it's a meal-like consistency. The flax meal will help to bind the cornbread ingredients but can only do this when it's in a ground state.


Nutrition Information, per piece (8 pieces total)

164 calories, 33 grams carbohydrate, 4 grams fiber, 2 grams fat, 5 grams protein, 383 mg sodium

Good source of vitamins B1, B2, B12 (if using fortified plant milk), and minerals copper, magnesium, selenium, and zinc



For more vegan recipes visit the purely planted blog.

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