This amazingly fresh and tasty Easy Jalapeno Cornbread is made entirely vegan and gluten free. Super easy to make in one bowl and fantastic on its own or with chili, soups, and BBQs. Fresh from the oven, it’s so good.
You know from time to time I love being a baker. Yes, nothing beats homemade bread.
The smell is incredible when it comes fresh from the oven. Store bought can’t touch this experience for real. Plus it’s super relaxing and fun to make your own bread.
This Jalapeno Cornbread is no exception.
Trust me I tested the recipe a lot to make sure the taste and texture is on point. I can happily confirm: mission accomplished guys. It’s seriously the best cornbread I’ve ever tasted.
You can be sure it’s hearty, smells incredible fresh from the oven, is super easy to make, spicy, tasty, flavorful, hot, fluffy, golden, warm or cold so insanely delicious, and a must make for everyone.
What is cornbread
Cornbread is often made with buttermilk, eggs, and of course butter. It’s a timeless and classic bread. You can make it savory or a bit sweet, a version also known as sweet cornbread .
You can enjoy it plain, or put some butter on it with a dollop honey or maple syrup.
There are so many options, but nearly all are not vegan or gluten free. As you can imagine, you need cornflour which is naturally gluten free.
But for more substance and texture one typically adds another flour.
I keep it really simple and suggest light buckwheat or gluten free all purpose flour. If gluten free not a thing for your easy cornbread, feel free to just use your favorite flour.
How to make cornbread
It’s important to find the right method for you. I tested many methods and these two I found to be the best for me. Both methods are different and lead to different, but delicious results.
First method is to bake the cornbread in a 9×9 square pan.
First you have to lightly grease that pan with some vegan butter or coconut oil, put the form in the oven in the preheated oven for around 4 minutes at 405°F.
With the cornbread dough prepared (see below for how to do that) put it in the warmed baking dish. Make sure to smear the liquid fat after warming in the pan.
Bake for around 20 minutes. That’s all you have to do.
The second method is to make a cast iron cornbread, which is also know as skillet cornbread. First you grease your cast iron skillet (10 inch works best for me) with some vegan butter or coconut oil.
Put in the warmed oven at again 405°F. After 4 minutes put the the cornbread mix in the your cast iron and bake for around 20 minutes.
For both methods always be careful and wear baking gloves when working with the warm baking dish and cast iron cookware. It’s hot so be careful.
Also whatever method you use, please allow the bread to cool down for 10 minutes before slicing.
How to make this Easy Jalapeno Cornbread
Start with greasing your 9×9 inch square pan or 10 inch cast iron skillet with some vegan butter or coconut oil, put it in the preheated oven for around 4 minutes.
During that time prepare the dough. In a bowl, mix almond or cashew milk, chopped jalapenos, light buckwheat flour, corn flour, vegan butter or coconut oil, baking soda.
Season with salt and pepper. If you want to use your optional add ons like maple syrup, nutritional yeast and garlic add to that bowl and mix everything until you have a all-over dough.
Transfer this to the warmed baking dish or skillet and bake for around 20 minutes.
After baking allow the Easy Jalapeno Cornbread to cool down for around 10 minutes before slicing.
What to serve with cornbread
But it’s so delicious on it’s own, for nearly everything: breakfast, lunch, dinner or snack cravings.
You can put nearly everything on it. Slice it in the middle, smear some vegan butter, coconut oil, vegan cheese or even hummus is delicious.
Yes, I tried that with hummus and it was so good. I know it’s not a usual combination for a bread which is traditionally a southern cornbread.
Also great for BBQ’s, potlucks and get together. Hopefully spring will begin soon, maybe you are in luck and it’s arrived straight to your front door where you living.
Let’s make this Easy Jalapeno Cornbread together.
Excited to see all your creations. Happy baking, Florian.
- 1 1/2 cups corn flour
- 3/4 cup light buckwheat flour
- 1/3 cup vegan butter or coconut oil (plus more for greasing the pan)
- 1/3 cup jalapenos, chopped fresh or from the can
- 1 cup almond or cashew milk
- 2 tsp baking soda
- salt, pepper to taste
Optional add ons:
- 1 1/2 tbs maple syrup
- 3 cloves garlic, peeled and minced
- 1/4 cup nutritional yeast
- Start with greasing your 9x9 inch square pan or 10 inch cast iron skillet with some vegan butter or coconut oil, put it in the preheated oven for around 4 minutes.
- During that time prepare the dough. In a bowl, mix almond or cashew milk, chopped jalapenos, light buckwheat flour, corn flour, vegan butter or coconut oil, baking soda. Season with salt and pepper. If you want to use your optional add ons like maple syrup, nutritional yeast and garlic add to that bowl and mix everything until you have a all-over dough.
- Transfer this to the warmed baking dish or skillet and bake for around 20 minutes. After baking allow the Easy Jalapeno Cornbread to cool down for around 10 minutes before slicing.
Nutrition Information:Yield: 9 Serving Size: 1 piece
Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gSodium: 29mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 3g