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!
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.
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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Yields 1 pan of cornbread
Slightly sweet and spicy vegan cornbread that melts in your mouth! Perfect with chili.
10 minPrep Time
25 minCook Time
35 minTotal Time
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
- Preheat the oven to 400° and lightly grease an 8” iron skillet or cake pan
- In a large mixing bowl whisk together the dry ingredients. Stir in the wet ingredients and the minced jalapeño until just combined.
- Pour the batter into the skillet or cake pan and make sure that it’s evenly distributed.
- 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.
- Let cool before slicing.
- Enjoy!
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