Vegan Jalapeño Cornbread

baked skillet of vegan jalapeno cornbread

5 from 3 reviews

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 diced jalapeño peppers!




  1. Preheat the oven to 400°F.
  2. Mix together the cornmeal, flour, baking powder, baking soda, and sweetener together in a large mixing bowl.
  3. Add in the diced jalapeños, corn, scallions, and vegan cheese, along with any other optional add-ins you want, and mix them together.
  4. Add the vegan sour cream and buttermilk to the dry ingredients and mix the batter together until thick and combined.
  5. Grease a large 10 to 12-inch cast iron skillet or casserole dish and pour in the batter and smooth out the top. Place fresh jalapeño slices on the surface of the batter, if desired.
  6. Bake the jalapeño cornbread in the preheated oven for about 30 minutes, until the top is golden brown and the edges are crisp.
  7. Remove from the oven and allow the cornbread to cool for at least 20-30 minutes before slicing.


  • To make homemade vegan buttermilk mix 1/2 cup of unsweetened plain non-dairy milk with 2 teaspoons of white vinegar.
  • 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.
  • 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!


Keywords: cornbread, jalapeño cornbread, jalapeño cheddar cornbread, vegan jalapeño cornbread, gluten-free jalapeño cornbread