Name: Vegan Jalapeno Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 1/4 cup cornmeal; 3/4 cup whole wheat flour (or gluten-free baking flour); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/4 cup pure maple syrup; 1 Tablespoon apple cider vinegar; 1/3 cup unsweetened applesauce; 1 1/4 cup plain, unsweetened almond milk; 1 jalapeno, with seeds removed and minced; 1/2 cup frozen corn kernels, thawed

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Cornbread is a classic comfort food loved for its golden crust and soft, slightly sweet interior. This tasty vegan jalapeno cornbread is perfect for pairing with chili, soups, or as a stand-alone snack. But what if you’re looking for an oil-free version? You’re in luck! This recipe delivers all the deliciousness of traditional cornbread while being plant-based and health-conscious.

Two pieces of vegan jalapeno cornbread stacked on a plate.

This vegan jalapeño cornbread recipe is easy to prepare, moist, and full of flavor. You can control the amount of heat depending on whether you remove the jalapeno seeds or keep them in. Made without oil, it relies on applesauce to keep the texture light and satisfying. Whether you’re cooking for a family dinner, potluck, or holiday feast, this cornbread is a winner.

Why You'll Love This Recipe

Oil-Free and Healthy: This recipe uses unsweetened applesauce for moisture, making it a heart-healthier alternative to traditional cornbread.
Perfectly Spicy: Jalapenos add just the right amount of heat without overpowering the flavor.
Vegan and Dairy-Free: No butter, milk, or eggs are needed.
Quick and Easy: With minimal prep and bake time, this dish is ready to serve in 45 minutes.
Great for Meal Prep: This cornbread freezes well for later. Portion them out and place them in a sealed freezer bag. Put them on the counter to thaw, and then pop them in the toaster oven for 5 minutes, and you're good to go.

What's in This Vegan Jalapeno Cornbread

Cornmeal
Whole wheat flour (use gluten-free flour, if gluten-sensitive)
Baking powder
Baking soda
Salt
Plain unsweetened almond milk (or soy milk)
Apple cider vinegar
Unsweetened applesauce
Pure maple syrup
Jalapeno
Corn kernels

Ingredients for vegan jalapeno cornbread: cornmeal, maple syrup, apple sauce, almond milk, baking powder, baking soda, salt, apple cider vinegar, jalapeno and corn.

I used frozen corn, but unsalted canned corn works too. Be sure to drain the corn well and pat it with a clean paper towel to absorb excess liquid.

How to Prepare

Preheat your oven to 400°F (205°C).

Put all dry ingredients—cornmeal, gluten-free flour, baking soda, baking powder, and salt—into a bowl and use a whisk to combine. Make sure there are no clumps of flour.

In a separate bowl, combine the wet ingredients: plain unsweetened almond milk (or soy milk), maple syrup, apple cider vinegar, and apple sauce. Stir or whisk to combine.

Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. If you see bubbles, that's a good thing. The apple cider vinegar reacts with the baking soda, which will help your cornbread rise and have that perfectly fluffy texture.

After combining the mixture, carefully fold in the minced jalapeño and corn.

Pour the batter into a parchment-lined baking pan. If necessary, carefully jiggle or use the back of a spoon to spread it evenly across the pan.

Bake the cornbread for 25 to 30 minutes in a preheated 400°F (205°C) oven.

Remove from oven and let it cool for at least 10 minutes before serving.

Step-by-Step

Dry ingredients for the oil-free cornbread in a mixing bowl. — 1. add dry ingredients to a mixing bowl

A whisk combing the dry ingredients for the cornbread. — 2. stir or whisk dry ingredients, breaking up clumps

Wet ingredients for the healthy jalapeno cornbread recipe in a mixing bowl. — 3. add wet ingredients (applesauce, maple syrup, apple cider vinegar and almond milk) to a separate mixing bowl

Wet ingredients for the oil-free cornbread being whisked together in a mixing bowl. — 4. stir or whisk to combine wet ingredients

The wet ingredients being poured into the mixing bowl with the dry ingredients. — 5. pour the wet ingredients into the mixing bowl

The cornbread batter being combined with a spoon in a mixing bowl. — 6. stir to combine

Minced jalapeno and corn being folded into the oil-free cornbread batter. — 7. fold in minced jalapeno and corn

Vegan jalapeno cornbread batter being poured into a parchment lined baking pan. — 8. pour batter into a parchment-lined baking pan or casserole dish

Healthy jalapeno cornbread evenly distributed in the baking pan before putting into the oven. — 9. jiggle or use the back of a spoon to evenly distribute the batter and bake for 25 to 30 minutes in a preheated 400°F (205°C) oven

Baked vegan jalapeno cornbread just out of the oven. — 10. after the cornbread is done baking, allow it to cool for at least 10 minutes before serving

Leftover jalapeno cornbread keeps well in a sealed bag or airtight container in the refrigerator for up to four days. To freeze the cornbread, we recommend portioning the cornbread into pieces first and then placing them in a freezer-safe container for up to three months to freeze.

Tips for Perfect Vegan Jalapeno Cornbread

Pick Your Cornmeal: Use coarse cornmeal if you like more grit. For a finer textured oil-free cornbread, use medium cornmeal.
Manage the Jalapenos: If you enjoy a spicier cornbread, add some of the seeds from the jalapeno to the batter. Remove all seeds if you want a milder version of the cornbread.
Adjust the Sweetness: Taste the batter before you pour it into the baking pan. If you prefer your cornbread sweeter, add another tablespoon of maple syrup.
Make It Gluten-Free: Substitute whole wheat flour with a gluten-free baking flour blend.
Don't Skip the Vinegar: It may seem unusual, but apple cider vinegar is key for a fluffy texture. If you don't have apple cider vinegar, use white vinegar.
Fresh Baking Powder: The cornbread won't rise properly if your baking powder is old.

Two slices of vegan jalapeno cornbread on a plate.

Serving Suggestions

With Vegan Chili: The slightly sweet and spicy cornbread balances the bold flavors of chili. This healthy jalapeno cornbread goes well with our traditional veggie chili and our white bean chili.
Beans: Cornbread and beans are the perfect pairing. Try this jalapeno cornbread with Chipotle pinto beans, Cuban black beans, or our 7-minute black bean soup.
Salads: This oil-free cornbread makes a nice addition to our Southwestern Salad in a Jar and our Taco Salad.
Snack: Enjoy a slice of vegan jalapeno cornbread as a snack in between meals. More healthy and satisfying than a bag of potato chips.

Why Oil-Free Baking?

Cutting oil from your diet can boost heart health, aid in weight management, and lower calorie intake without sacrificing flavor. With smart swaps like applesauce, you’ll never miss the oil in this healthy jalapeno cornbread recipe—they’re every bit as moist and delicious as the classic version!

Two pieces of oil free cornbread on a plate.

This vegan jalapeno cornbread recipe proves that healthy eating doesn’t have to compromise flavor. It’s spicy, slightly sweet, and irresistibly moist, all while being entirely plant-based and oil-free. Vegan comfort food at its best. Whether you’re hosting a dinner party or simply treating yourself, this cornbread is a must-try.

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