If you think cornbread is just a sidekick, think again. This southern-style vegan cornbread with jalapeños holds its own with bold flavor, just the right amount of heat, and a perfectly tender crumb that doesn’t need butter (but we won’t stop you if you slather some on). It’s a home made cornbread that’s got roots in tradition but speaks to today’s dietary needs—vegan, oil-free, dairy-free, and gluten-free friendly without sacrificing taste or texture. Whether you’re prepping for a cozy weeknight dinner, a weekend BBQ, or a holiday spread, this vegan jalapeño cornbread is sure to turn heads and satisfy everyone at the table.
Southern-Style Vegan Cornbread with Jalapeños
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Mixing bowls (one large for dry, one medium for wet)
Whisk or Fork for blending
Spatula or wooden spoon
8-inch cast iron skillet (ideal for crispy edges)
Measuring cups and spoons
Oven preheated to 375°F (190°C)
Dry Ingredients
- 1 cup fine or medium-ground yellow cornmeal organic if possible
- ¾ cup gluten-free all-purpose flour look for a blend with xanthan gum for structure
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon organic cane sugar or maple sugar optional
Wet Ingredients
- 1 cup unsweetened almond milk or any plant-based milk
- 1 tablespoon apple cider vinegar
- ¼ cup unsweetened applesauce acts as a binder and adds moisture
- 2 tablespoons maple syrup
- ½ cup canned corn kernels drained
- 1-2 jalapeños finely diced (seeds removed for less heat)
- Optional: 2 tablespoons chopped scallions or chives for extra flavor
Preheat and Prep
Start by preheating your oven to 375°F (190°C). If you’re using a cast iron skillet, place it in the oven while it preheats—this helps develop a crispy crust when the batter hits the hot pan.
Make Vegan Buttermilk
In a medium bowl, combine the plant-based milk with apple cider vinegar and set aside for 5-10 minutes. This creates a dairy free version of traditional buttermilk, adding tang and helping with leavening.
Mix Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, salt, and sugar (if using). These form the dry base of this gf cornbread recipe.
Combine Wet Ingredients
To the buttermilk mixture, add applesauce and maple syrup. Mix until combined. Stir in corn kernels, diced jalapeños, and optional scallions.
Mix Batter
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix—this can make the cornbread dense.
Bake
If you preheated your cast iron skillet, carefully remove it from the oven and lightly grease it or line it with parchment. Pour in the batter and spread it evenly. Bake for 28–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Slice
Allow the cornbread to cool in the skillet for 10–15 minutes before slicing. This helps it set and makes slicing easier.
Pairings
This spicy, savory cornbread vegan option shines in many meals:
- With Chili: Especially smoky black bean or sweet potato chili for a hearty, warming dinner.
- Southern BBQ Sides: Pair it with vegan baked beans, collard greens, or jackfruit BBQ for a classic soul-food combo.
- Salads: Try a zesty kale and avocado salad with lemon tahini dressing to contrast the heat.
- Soup Companion: Think roasted red pepper soup or a creamy corn chowder—yes, more corn, and it works.
- Vegan Breakfast Plate: Serve with tofu scramble and sautéed greens for a flavorful start to your day.
FAQs
1. Can I make this without jalapeños?
Absolutely. If spice isn’t your thing, leave out the jalapeños or substitute with mild diced bell peppers for color and sweetness.
2. Can I use cornmeal alone without flour?
While traditional Southern cornbread often skips the flour, using a mix of cornmeal and gluten-free flour helps bind and balance the texture in this vegan gf cornbread. A 100% cornmeal version may be too crumbly, especially without eggs.
3. What makes this a paleo cornbread?
Strictly speaking, paleo diets avoid corn, so this recipe doesn’t fully align unless you use alternatives like almond or coconut flour and omit the corn kernels. However, it still meets many paleo-style preferences: grain-free flour blends, no dairy, no refined sugar, and no oils.
4. What can I use instead of applesauce?
Mashed ripe banana or plain unsweetened vegan yogurt will work, though each will slightly alter the flavor. Applesauce keeps the flavor neutral while helping with moisture and binding in this vegan cornbread without eggs.
5. Is this a healthy cornbread recipe?
Yes! This version skips dairy, oil, and eggs, uses whole food ingredients, and is naturally sweetened. It’s a great choice for anyone looking for a healthy cornbread recipe that still delivers on taste and texture.
