Easy Jalapeno Cornbread | #vegan #glutenfree #contentednesscooking

Easy Jalapeno Cornbread

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 9 1x
  • Category: Bread, Corn
  • Cuisine: Vegan, Gluten Free, Southern


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.



  • 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


  1. 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.
  2. 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.
  3. 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.


  • Serving Size: 1 piece
  • Calories: 178
  • Sugar: 1
  • Sodium: 29
  • Fat: 9
  • Saturated Fat: 7
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 2
  • Protein: 3