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Vegan Jalapeño Cornbread – (Dairy & Gluten-Free)

Slightly sweet and spicy vegan cornbread that melts in your mouth! Perfect with chili.
5 from 1 vote
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Course: Bread, Side Dish
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 servings
Calories: 184kcal
Author: Linda & Alex
Cost: $5

Equipment

  • 1 Oven

Ingredients

Dry Ingredients

  • 2 ½ cups of all-purpose flour
  • ½ cup of yellow cornmeal
  • 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 vegetable 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!

Notes

Store in an airtight container for up to 3 days.
Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator. 
Nutrition Disclaimer

Nutrition

Serving: 30g | Calories: 184kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 402mg | Potassium: 81mg | Fiber: 2g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg
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