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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Vegan Jalapeño Cornbread – (Dairy & Gluten-Free)
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!
Trinity Bourne says
This sounds like such a delicious, feel-good-food sort of recipe. I swear I can taste it already just from your beautiful description & piccies.
Linda Meyer says
Thank you so much, Trinity! You're so kind. 🙂
Trish says
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 ...
Linda Meyer says
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.
Strength and Sunshine says
There it is! It sure will add some extra cushion and warmth to a nice bowl of hearty stew or chili!
Linda Meyer says
"Extra cushion," haha- I love it. 🙂
Jenn says
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!
Linda Meyer says
Ooohhh, cranberry jalapeno cornbread sounds amazing! Hurry up and post that recipe, Jenn! Yep, aquafaba is the BOMB! I love it in almost everything I bake.
Becky says
Oh yum! Perfect for pairing with chili all fall and winter long!
Linda Meyer says
It's so perfect with chili!
Aimée / Wallflower Kitchen says
Mmmmmmm this looks good! I've never made cornbread but this is making me want to.
Linda Meyer says
Oh, Aimee, you need to get on that! You'd love it. 🙂
veggiesdontbite says
I LOVE jalapeño!!! I'm drooling over here lady. Just pass me that entire thing!
Linda Meyer says
Sorry, my friend, I already ate it all! 🙂
Amy Katz from Veggies Save The Day says
This looks great! It seems like all the cornbread recipes I see contain dairy. Thanks for making yours vegan!
Linda Meyer says
Thank you, Amy! Making it vegan was easy, and my family likes this version better than the non-vegan that I used to make.
Mel | avirtualvegan.com says
Perfect with my chili! I adore cornbread and love the jalapeño addition. I can't get enough spicy food!
Linda Meyer says
Thank you, Melanie! We are two of a kind when it comes to loving the spice!
Mack says
Oh my lanta this looks too good to be true
Linda Meyer says
Well thank you, Mack! 🙂
Laura // Chronicles of Passion says
Skillet cornbread is the best, isn't it? Perfect for fall and winter dinners!
Linda Meyer says
Yes! There's something about the iron skillet that makes cornbread so much better. 🙂
Dianne says
I love that you've used aquafaba. I bet this is perfect with chili!
Linda Meyer says
I'm obsessed with it, Dianne. It's amazing stuff. 🙂
SuzLyfe says
Jalapeno cornbread is my JAM. It is my specialty. I am Southern, after all 😀
Linda Meyer says
One of the many reasons I like you. 🙂
Anjali Lalani says
This recipe sounds delicious! And that jalapeno in it! Love the use of aquafaba!
Linda Meyer says
Thanks, Anjali! Yes, aquafaba is the best. 🙂
Christine @ Run Plant Based says
This looks perfect and hubby was just looking for a spicy cornbread recipe to go with chili - thanks!
Linda Meyer says
As long as the jalapeno pepper is actually hot, I've been experiencing some that taste like a bell pepper lately, he'll like this recipe. Thanks, Christine!
The Vegan 8 says
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!!
Linda Meyer says
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.
alisamarie says
I love this flavor variation! But I'm a bit of a heat wus, so I may need to do poblano pepper cornbread instead 🙂
Linda Meyer says
Haha! Poblano peppers would be great in this, or just leave them out entirely. 🙂
Trish says
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.
Linda Meyer says
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!
Uma Srinivas says
This looks perfect! I am sure this taste good as well. I am slowly converting to vegan I will try this soon Linda:)
Linda Meyer says
Thank you, Uma! Let me know what you think. 🙂
Vegan Heaven says
Yummy! What an awesome recipe, Linda. Would be perfect with any veggie chili. 🙂
Linda Meyer says
Thank you, Sina! It's so good with chili. 🙂
nicoleanndawson says
I'm just starting to play more and more with aquafaba and I'm loving the results as well! Can't wait to try it in this recipe (I love spicy too)
Linda Meyer says
It's a good thing that I eat a lot of chickpeas, because aquafaba has become my go to egg-replacer. I love it! 🙂
Ngoc says
Can I substitute coconut sugar with Turbinado or Demerara sugar?
Linda Meyer says
Hi! Yes, that should be fine.
Lori says
If there's flour, it's not gluten free.
Linda Meyer says
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. 🙂
Ron says
I don't buy canned beans. Could I just save the cooking water from my beans and use that? I'm not sure it will be as thick as what comes from the can though.
Linda Meyer says
Hi Ron, we haven't tried using the liquid from homemade chickpeas, although we've read that it works for others. You could also use 2 tbsp of flax seed mixed with 5 tbsp of water. It may not turn out as fluffy, but it will work out. 🙂
gerald lail says
Could I use soy milk instead of slmond
Linda Meyer says
Yes, any plant milk besides coconut milk will work. 🙂