If you think cornbread is just a side dish to be forgotten under a pile of chili or soup, this Savory Vegan Cornbread with Jalapeños and Corn Kernels will change your mind completely. It's bold, fluffy, and layered with flavor thanks to the heat of jalapeños and the natural sweetness of corn. This isn’t your average Southern-style sweet cornbread—it’s got personality, spice, and is 100% plant-based, making it perfect for anyone looking for a satisfying vegan cornbread recipe without eggs or dairy. Whether you're going meatless, dairy-free, or gluten-free, this is the vegan gluten free cornbread recipe you’ve been looking for. And bonus—it doubles as a crowd-pleasing side for your next gluten free dinner.
Savory Vegan Cornbread with Jalapeños and Corn Kernels
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Servings 9 hearty squares or 12 smaller slices
Mixing bowls One for dry, one for wet ingredients
Whisk and spatula For combining everything smoothly
8x8-inch baking pan For traditional square slices. Alternatively, use a cast iron skillet for a crispy edge.
Parchment paper or non-stick spray To keep things mess-free
Cooling rack Ensures the bottom doesn’t get soggy
Dry Ingredients
- 1 cup yellow cornmeal medium grind for best texture
- 3/4 cup gluten-free all-purpose flour Bob’s Red Mill 1-to-1 Baking Flour works well
- 2 teaspoons baking powder aluminum-free
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin optional but enhances the savory notes
- Wet Ingredients:
- 1 cup unsweetened almond milk or any other plant milk
- 1 tablespoon apple cider vinegar
- 1/4 cup unsweetened applesauce replaces eggs and adds moisture
- 1/4 cup olive oil or sub with 1/4 cup aquafaba for vegan oil free cornbread
- 1 tablespoon maple syrup optional, just enough to balance the spice—keeps it from being a vegan cornbread no sugar
Mix-ins
- 1/2 cup corn kernels fresh, frozen, or canned and drained
- 1 medium jalapeño finely chopped (seeds removed for less heat)
- 2 tablespoons chopped scallions or chives optional
Preheat and Prepare
Preheat your oven to 375°F (190°C). Line your baking pan with parchment paper or lightly grease it with oil or spray.
Make the Vegan Buttermilk
In a small bowl, mix the almond milk with the apple cider vinegar. Let it sit for 5-10 minutes to curdle—this makes a dairy-free "buttermilk" that adds tang and tenderness.
Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, salt, and optional cumin. This is your base for the perfect gluten free cornbread recipe.
Combine Wet Ingredients
In another bowl, whisk the vegan buttermilk with the applesauce, oil (or aquafaba), and maple syrup. Stir until combined.
Bring It All Together
Pour the wet ingredients into the dry mixture and stir gently with a spatula. Be careful not to overmix—just until you don't see dry flour.
Add the Flavor
Fold in the corn kernels, chopped jalapeño, and scallions. This is where the magic happens. The cornbread recipe with corn adds natural sweetness and moisture, while the jalapeños give it a punch of flavor.
Bake It
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
Let the cornbread cool in the pan for 10 minutes before transferring it to a cooling rack. Slice and serve warm—or let it cool completely for easier cutting and storage.
Pairings
This savory vegan cornbread is versatile and pairs beautifully with both bold and mellow dishes. Here are some ideas:
- Chili: Whether it's smoky lentil chili or a three-bean classic, this cornbread holds up.
- Soup: Pair with creamy roasted tomato soup or black bean soup for a cozy fall meal.
- Salads: Crumble some over a southwestern quinoa salad for a crunchy twist.
- BBQ-style jackfruit: Add it to a plate with pulled jackfruit, slaw, and baked beans for a satisfying southern-inspired vegan dinner.
- Breakfast: Toast a slice and top with smashed avocado and chili flakes for a savory morning treat.
FAQs
1. Can I make this cornbread without oil?
Yes! Simply replace the oil with aquafaba (the liquid from a can of chickpeas) for a vegan oil free cornbread that’s still moist and fluffy.
2. Is this cornbread sweet?
No, this is not a homemade sweet cornbread. It has a subtle hint of sweetness from the maple syrup and corn, but it leans savory. If you're looking for a simple cornbread recipe with more sweetness, you could increase the maple syrup to 2 tablespoons.
3. Can I use cornmeal alone for this recipe?
No—cornmeal alone won’t give the structure you need. Combining it with a gluten-free flour blend ensures the best texture for a gf cornbread recipe.
4. How can I make this keto-friendly?
Cornmeal isn't keto-approved, but you can try a keto cornbread recipe using almond flour and coconut flour. Just be aware the flavor and texture will differ quite a bit from this cornbread vegan version.
5. Does it freeze well?
Yes! This vegan gluten free cornbread freezes beautifully. Slice it, wrap individual pieces in parchment paper, and store in an airtight bag. Reheat in a toaster oven or microwave before serving.
