The best Vegan Jalapeño Cornbread! Moist, tender, and with a slight kick, this jalapeño cheddar cornbread has a perfect balance of sweet and spicy in every bite! A Gluten-free and allergy-free recipe made with whole grain corn, homemade vegan buttermilk and sour cream for moisture, and dairy-free cheddar for a cozy complement to the diced jalapeño peppers!

Sweet, spicy, soft, and tender; it's plain ole' Southern cornbread with a bold Mexican-style kick! Diced jalapeños, shredded vegan cheese, cool and creamy sour cream, and lots of corn! A perfect gluten-free side dish to serve with a bowl of cozy chili, grilled entrees, or even as a snack that will be sure to wake up your tastebuds! Enjoy it warm with a pat of melty vegan butter or drizzle on some honey or maple syrup!

Easy Jalapeño Cornbread From Scratch

Soft, moist, and fluffy, all while being vegan and gluten-free! No dairy or eggs, no complications! Baked right in your cast iron skillet, the cozy comforts of a homemade cornbread now with the added kick of jalapeño peppers and some vegan cheddar to really take your cornbread from wow to pow! This recipe is 100%:

Gluten-Free
Vegan & Vegetarian
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free)
Sugar-Free
Kid-Friendly
100% Customizable
Quick & Easy
Make-Ahead & Freezer-Friendly
Perfect Side Dish for a Crowd, Snack, or Appetizer

Ingredients For Vegan Jalapeño Cornbread

Cornmeal: Course, medium-ground, yellow cornmeal adds the perfect ideal texture for cornbread.
Gluten-Free All-Purpose Flour: To make your cornbread soft and cakey, a simple gluten-free all-purpose flour is all you need to achieve that ideal crumb.
Baking Powder + Baking Soda: To add leavening and fluffy lift to your skillet cornbread.
Granulated Sweetener: Just a small amount of added sweetener to create the ideal balance of sweet and spicy for your kickin' cornbread!
Vegan Sour Cream: Homemade vegan sour cream will add a nice tang, moisture, and acts are a binder to keep this recipe eggless!
Vegan Buttermilk: For more tang and richness without the need for oil or butter, vegan buttermilk is key! It also activates the leavening ingredients.
Jalapeños: You'll be using a can of diced jalapeños in the batter and then some fresh slices of jalapeños to top the cornbread off!
Whole Kernal Corn: Since this spicy vegan cornbread has extra things, the addition of actual corn goes nicely! You can omit it if you prefer.
Scallions: Some fresh onion flavor really ties together this savory cornbread.
Vegan Cheddar: Making this a vegan jalapeño cheddar cornbread is optional, but the addition of shredded dairy-free cheddar cheese or a Mexican cheese blend is not only iconic but absolutely delicious!

Other Ingredient Add-Ins & Variations

Vegetables: Add some chopped bell pepper! Red or green will not only add beautiful color but a delicious southwest bite! Shredded carrot or sliced okra, or even tomato will be delicious additions. You can swap the scallions for sweet onion or fresh chopped chives.
Other Herbs & Spices: Add some dried thyme or oregano. Try a dash of chili powder or cayenne pepper for an even greater kicked-up spice level.
Sweetness: You can play around with the sweetness level by adding more sugar or a different choice of sweeteners like brown sugar or vegan honey.
Spice Level: If you want a super spicy jalapeño cornbread, you can swap the canned diced jalapeños or freshly diced ones. You can also increase the amount you put into the batter and leave the seeds in the peppers.

Jalapeño Cornbread with Jiffy

Lucky for you, you can ditch the dry ingredients and use this homemade gluten-free Jiffy mix in your vegan jalapeño cornbread! This homemade mix is gluten-free and vegan, making it perfect to mix up ahead of time and keep in your pantry. Use 3 cups of the homemade copycat Jiffy mix instead of the cornmeal, all-purpose flour, baking powder, baking soda, and granulated sweetener. You'll be very pleased with the results!

How To Safely Slice A Fresh Jalapeño

Take this seriously. Wear gloves when slicing a fresh jalapeño. The peppers can irritate the skin on your hands as well as your eyes and nose! Using gloves is the safest method. If you cut them bare, try to only touch the outer skin of the peppers, and do not touch your face until your hands are thoroughly washed.

How To Make Jalapeño Cornbread

Mix together the dry ingredients in a large bowl.
Add in the diced jalapeños, corn, scallions, and vegan cheese, along with any other optional add-ins you want.

Add in the wet ingredients, vegan sour cream, and buttermilk to the dry ingredients.
Mix the cornbread batter together until combined.

Pour the batter into a large cast iron skillet or casserole dish.
Place fresh jalapeño slices on the surface of the batter, if desired.

Bake the gluten-free jalapeño cornbread in the oven at 400°F for about 30 minutes until golden brown.

What Is The Best Pan To Bake Cornbread In?

You can bake this cornbread in a cast iron skillet that's 10 to 12 inches. You can also bake it in a casserole dish. A 9 or 10-inch square or round pan will work best. You can also use a rectangular 8x11 or 9x13-inch baking pan. Cornbread bakes best in a dark seasoned cat iron skillet because it allows the bread to develop a nice crust and crunch on the outside while remaining moist and fluffy on the inside!

How To Serve

You can serve your jalapeño cheddar cornbread hot and warm from the oven or cool at room temperature! It is a great side dish that can be served with various meals or enjoyed on its own!

A perfect side to cozy vegan chili, creamy soups, or stews.
Compliments BBQ or grilled entrees.
It's essential for holiday meals like Thanksgiving and Christmas.
Delicious with Mexican or Southwest dishes.
Simple breakfast or bunch pairing for your savory food lovers.
Serve it on its own with a pat of vegan butter or a drizzle of maple syrup or vegan honey!
Turn leftovers into a spicy gluten-free jalapeño cornbread stuffing!

How To Store & Freeze

To Store Leftovers: You can store baked and cooled bread in an airtight container at room temperature for 3-4 days or store it longer in the fridge for about 7 days. Place a paper towel sheet in the container to prevent excess moisture from accumulating.
To Freeze Leftovers: Freeze leftovers by wrapping the uncut cornbread or individual slices in plastic wrap, then foil, before storing in an airtight container or freezer bag for 6-8 months.
To Reheat Leftovers: From the fridge, you can bring the cornbread to room temperature on the counter before serving or you can enjoy it chilled! If you are reheating frozen leftovers, allow the vegan jalapeño cornbread to thaw overnight and reheat in the microwave or toaster oven. Cover leftover slices with a damp paper towel before reheating in the microwave to keep your cornbread moist!

Recipe Tips & Tricks

Make sure you let the baked cornbread rest and cool in the skillet before cutting it into slices. This eggless gluten-free cornbread is delicate and needs to be fully cooled before you slice.
Let your batter rest! Once your mix the dry ingredients together the with wet, allow the batter to sit for 5-10 minutes while the wet ingredients hydrate the cornmeal.
Make sure your skillet or casserole dish is greased. This will make slicing and removing individual servings easier (especially for that first slice!
If you don't have vegan sour cream or yogurt to use, you can use an equal amount of unsweetened applesauce instead! You know, sweet and spicy? You can use light unsweetened canned coconut milk in place of vegan buttermilk.

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