Yummy Vegan Jalapeño Cornbread

Yummy Vegan 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.

There’s just something about homemade cornbread that feels like an instant hug — warm, cozy, and perfect for pairing with soups, chilis, or a holiday table spread. This vegan jalapeño cornbread has the perfect balance of sweet corn, tender crumb, and a little kick… or no kick at all if you prefer it mild! Simply swap the jalapeño for diced red bell pepper to keep things flavorful and colorful without the heat.

One of my favorite things about this recipe is how simple it is. After a quick chop of the peppers, everything comes together with pantry staples like oat flour, cornmeal, flax meal, and frozen corn. You’ll just need three bowls for mixing — one for the buttermilk, one for the wet ingredients, and one for the dry — plus a baking dish (or a cast-iron skillet for that irresistible golden crust). The hardest part? Waiting while it bakes and fills your kitchen with the most delicious, warm, cornbread aroma.

Yummy Vegan Jalapeño Cornbread

Serves: Makes 8 pieces

Prep time: 15 minutes

Cooking time: 35-40 minutes

Yummy Vegan Jalapeño Cornbread Ingredients

Buttermilk

• 3/4 cup unsweetened, unflavored plant-based milk (almond, soy, oat, or any other type of plant milk will work, but I find soy works best)

• 1 Tbsp apple cider vinegar

Wet Ingredients

• 1/4 cup applesauce

• 2 Tbsps maple syrup

Dry Ingredients

• 1 cup oat flour

• 1 cup cornmeal (I love Bob's Red Mill Cornmeal)

• 2 Tbsps flax meal*

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

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)

Optional for Cast-Iron Method

• 1–2 teaspoons plant-based butter (for coating the skillet)

• Additional melted plant-based butter for brushing the top (optional)

How to make Yummy Vegan Jalapeño Cornbread

1. Preheat the oven to 400°F.

2. Prepare your pan:

   • If using a baking dish: Line an 8x8-inch square or 8-inch round pan with parchment paper. Press the paper into the bottom and around the sides so it stays in place when you pour in the batter. (A bundt pan also works — see Baking Note below.)

   • If using a cast-iron skillet (for a crispier, more flavorful crust):

     • Place the empty skillet in the oven while it preheats.

     • When the oven is hot, carefully remove the skillet and coat the bottom with 1–2 teaspoons of plant-based butter, letting it melt and sizzle slightly.

     • Pour the batter directly into the hot, buttered skillet when ready.

     • Optional: Brush the top with melted plant-based butter after baking for an extra-delicious finish.

3. Make the buttermilk: In a medium bowl, combine the plant-based milk and apple cider vinegar. Set aside to thicken.

4. Mix the wet ingredients: In another medium bowl, stir together the applesauce and maple syrup. Set aside.

5. Combine the dry ingredients: In a large bowl, mix together the oat flour, cornmeal, flax meal, baking powder, baking soda, and salt.

6. Bring the batter together: Add the wet mixture and the buttermilk to the dry ingredients. Stir until just combined — avoid overmixing.

7. Fold in inclusions: Gently fold in the corn, red bell pepper, and jalapeño.

8. Bake:

   • Baking dish: Pour into the prepared pan and bake for 35–40 minutes, or until the edges are golden and the top is crisp.

   • Cast-iron skillet: Pour batter into the preheated, buttered skillet and bake for 35–40 minutes. (It may bake slightly faster — begin checking around 30 minutes.)

9. Cool: Let the cornbread sit for 5–10 minutes before slicing and enjoying.

Baking Notes

If you make this cornbread in an 8x8" or 9x9" baking dish, you may need to bake it for an additional 5–10 minutes to ensure the center cooks through. If you use a bundt pan, the cornbread typically finishes in about 35 minutes (give or take 5 minutes, depending on your oven).

For an extra-delicious crust, bake the batter in a preheated cast-iron skillet. Place the empty skillet in the oven as it preheats, then carefully remove it and coat the bottom with 1–2 teaspoons of plant-based butter before adding the batter. This method creates a beautifully crisp, buttery, golden crust. You can also brush the top with melted plant-based butter after baking for even more flavor.

*Be sure to use flax meal, not whole flax seeds. If you only have flax seeds, grind them in a coffee or spice grinder (cleaned out first) until very fine. The flax meal acts as a binder—this only works when the seeds are ground.

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

Yummy Jalapeño Cornbread for Every Occasion

Whether you serve it with a cozy fall soup, bring it to a holiday dinner, or enjoy a warm square straight from the pan, this vegan jalapeño cornbread is the kind of recipe that disappears fast. It’s simple, satisfying, and easily customizable — mild, spicy, baked in a dish, or sizzling in a cast-iron skillet.

I hope this becomes one of your go-to side dishes, just like it is in my home. Enjoy every warm, buttery bite!

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