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Savory Vegan Cornbread with Jalapeños and Corn kernels

Savory Vegan Cornbread with Jalapeños and Corn Kernels

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 9 hearty squares or 12 smaller slices

Equipment

  • 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

Ingredients
  

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

Instructions
 

Preheat and Prepare

  1. 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

  1. 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

  1. 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

  1. In another bowl, whisk the vegan buttermilk with the applesauce, oil (or aquafaba), and maple syrup. Stir until combined.

Bring It All Together

  1. 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

  1. 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

  1. 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

  1. 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.