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Southern Style Vegan Cornbread with jalapeños

Southern-Style Vegan Cornbread with Jalapeños

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 Slices

Equipment

  • 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)

Ingredients
  

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

Instructions
 

Preheat and Prep

  1. 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

  1. 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

  1. 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

  1. To the buttermilk mixture, add applesauce and maple syrup. Mix until combined. Stir in corn kernels, diced jalapeños, and optional scallions.

Mix Batter

  1. 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

  1. 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

  1. Allow the cornbread to cool in the skillet for 10–15 minutes before slicing. This helps it set and makes slicing easier.