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Vegan Jalapeño Cornbread – (Dairy & Egg-Free)

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Spicy dairy-free, egg-free, and vegan jalapeño cornbread! So moist and delicious! www.veganosity.com

Vegan jalapeño cornbread, y’all! This isn’t your mama’s recipe. No ma’am. This is a dressed up and sassy version of traditional and demure. I like this hot little number so much better than the not hot versions I’ve had in the past, because I’ve never been one to shy away from a little heat. But, for those of you who fear the spice, fear not,  this jalapeño cornbread only has a little warmth to it.  It’s not a kick in the mouth kind of spicy, it’s subtle, yet still exciting.

Whether you like spicy, or not, you’re going to love this cornbread recipe. You’ll find a little sweet, a little heat, and a little savory in this skillet of yum. You’re also going to LOVE how spongy this bread is. It’s not dry and sandy like some cornbread recipes I’ve had. This has a good crumb and it melts in your mouth.

How to Make Cornbread That’s Not Dry

So what makes this spicy jalapeño cornbread’s texture not dry? I think it’s the aquafaba that I used for the egg replacer. Aquafaba, otherwise known as the liquid in canned chickpeas, is a magical ingredient. I’ve been using it in all of my baked goods lately and I’m blown away by the difference in the texture of my cakes and breads. You need to try it!

Spicy dairy-free, egg-free, and vegan jalapeño cornbread! So moist and delicious! www.veganosity.com

Can we also talk about the flavors in this sweet and spicy jalapeño cornbread? They’re all that and then some! I added coconut sugar and maple syrup to the batter and they lend a light sugary taste that compliments the heat from the tiny pieces of pepper you’ll get in every bite. I took a pan of this to a party on Saturday and it sat next to a non-vegan batch of cornbread. Several people quietly (so as not to offend the person who made the other cornbread recipe) told me that they loved my recipe. They thought that the texture and density were wonderful, and that the tiny kick of spice was the perfect balance to the sweetness of the cornbread. I also brought a batch of chili and chocolate chip cookies, and the million dollar question asked by everyone was, “These are vegan?!” I love it when that happens.

Spicy dairy-free, egg-free, and vegan jalapeño cornbread! So moist and delicious! www.veganosity.com

You need to whip up a batch of this easy jalapeño cornbread. It’s a one bowl recipe, and you only need nine ingredients. If you absolutely can’t handle spicy, leave the pepper out. It will still taste amazing.

As always, once you’ve made it come back and let me know what you thought, and share a picture on my social media pages. I love seeing your creations.

COMING UP ON WEDNESDAY: My kids favorite SPICY GREEN BEANS! Yes, I’m into hot foods this week. 😉


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Nutrition

Calories

40 cal

Fat

2 g

Carbs

4 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 1 pan of cornbread

Vegan Jalapeño Cornbread – (Dairy & Gluten-Free)

Slightly sweet and spicy vegan cornbread that melts in your mouth! Perfect with chili.

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • Dry Ingredients:
  • 2 ½ cups of all-purpose flour
  • ½ cup of yellow corn meal
  • ¼ cup of coconut sugar
  • 1 tablespoon + 1 teaspoon of baking powder
  • 1 teaspoon of finely ground sea salt
  • Wet Ingredients:
  • 1 cup of unsweetened almond milk
  • ¼ cup of pure maple syrup (not the fake stuff)
  • ¼ cup of avocado oil (any vegetable oil will do)
  • ¾ cup of aquafaba (liquid from a can of chickpeas)
  • 1 large jalapeño pepper – seeded and finely minced

Instructions

  1. Preheat the oven to 400° and lightly grease an 8” iron skillet or cake pan
  2. In a large mixing bowl whisk together the dry ingredients. Stir in the wet ingredients and the minced jalapeño until just combined.
  3. Pour the batter into the skillet or cake pan and make sure that it’s evenly distributed.
  4. Bake for 25 minutes or until a wooden toothpick comes out clean when inserted in the center of the cornbread. The crust should be a nice golden brown and there should be a few cracks on top.
  5. Let cool before slicing.
  6. Enjoy!
7.8.1.2
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https://www.veganosity.com/vegan-jalapeno-cornbread-dairy-egg-free/

Spicy dairy-free, egg-free, and vegan jalapeño cornbread! So moist and delicious! www.veganosity.com

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Comments

  2. Trish says

    November 7, 2016 at 2:50 pm

    Ha! I'm making chili on Sunday for when my parents arrive and just this morning I thought to myself, cornbread would be a lovely addition to that meal. And before I knew it, your email popped up with this recipe. Talk about perfect timing ;) Love the little addition of the jalapeno. Making my mouth drool lol. Just a question if you'd happen to know the answer to: How long does aquafaba stay fresh in the fridge? When open a can of chickpeas I always store the liquid in a container in the fridge in case I need it for a recipe. I have some now but not sure how long it stays good for. Will report back to you after Sunday when I make your cornbread!! Yum ...
    Reply

    • Linda Meyer says

      November 7, 2016 at 6:58 pm

      Hi Trish! Great minds think alike! :) I keep it in a sterile container for up to three days in the refrigerator. If I'm not going to use it before the third day I freeze it, just to be safe. I can't wait to hear what you and your family think of the cornbread.
      Reply

  4. Jenn says

    November 7, 2016 at 7:33 pm

    Oh, this totally reminds me that I made a Cranberry Jalapeño Cornbread last year and never got around to posting it. I need to remake it because it was so good! Just like I'm sure this version is! Love the little bits of heat from the peppers, but I do like my cornbread on the sweet side, just as you made it here. Yummy!! I use aquafaba all the time in quick breads, but I've never tried it in cornbread. Good to see that it works here too!
    Reply

  16. The Vegan 8 says

    November 12, 2016 at 7:14 pm

    I make my cornbread in the skillet too and it's the best. So much better than just a pan! I like jalapeno cornbread but so many tend to be too spicy, that it's hard to enjoy. I like that yours doesn't have huge chunks in it and some sweetness to balance it out. Yum!!
    Reply

    • Linda Meyer says

      November 14, 2016 at 1:04 pm

      I swear that your Southern roots and my mom's influence on my cooking are so similar. Love it! :) I've found that you have to test the jalapeno before adding it to food. Some taste like fire and others like a bell pepper. It frustrates me when I buy the latter, because I love spicy.
      Reply

  17. alisamarie says

    November 13, 2016 at 1:04 am

    I love this flavor variation! But I'm a bit of a heat wus, so I may need to do poblano pepper cornbread instead :)
    Reply

  18. Trish says

    November 14, 2016 at 3:44 pm

    Just wanted to give you an update as I made this last night - FABULOUS!!!!!!! Had this with chili, vegan of course, and this cornbread really topped off a perfect meal. Go-to cornbread from now on! Japaleno did not make this too spicy at all if you're worried of heat. Perfect.
    Reply

    • Linda Meyer says

      November 14, 2016 at 6:27 pm

      Thank you so much, Trish! I'm so happy you liked it. One jalapeno really shouldn't make it too spicy because it's a big batch, but I always give the pepper a test before adding it. Some taste like fire and others like a bell pepper-haha!
      Reply

    • Linda Meyer says

      October 26, 2018 at 2:54 pm

      Hi Lori! You're absolutely right, if it's made with wheat flour it contains gluten. I'm not sure why you commented about that on this post, however, because we didn't claim that this is a gluten-free recipe. It's not. We did state that it's free of dairy and eggs, but not gluten. Have a wonderful day. :)
      Reply

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