Vegan/GF Homestyle Jalapeno Cornbread

Vegan/GF Homestyle Jalapeno Cornbread

Prep Time: 10 min Cook Time: 40 min Total Time: 50 min Servings: 8

Just to dip our toes into history for a second, we love to talk about the origins of food and how it fits into a country or region's history - and cornbread is a perfect example! While cornbread was not directly invented by Native Americans living in what is now the southeastern US, their techniques for milling maize (corn) into cornmeal were picked up by colonists who settled nearby, who in turn used that cornmeal to make breads similar to those from their European home countries. This is also how the colonists were introduced to grits, which was originally created by Native Americans. And here we are a few hundred years later - still making both cornbread and grits! Whether you make it from scratch or with a box of Jiffy, you can't go wrong with a warm pan of cornbread! We love making it from scratch because it is extremely easy and customizable! We’ve been playing around with the ratio of corn flour to cornmeal for a while, and after a lot of trial and error, we absolutely fell in love with the amazing rustic texture that a 1:1 mix gives! And in true form, we like to pack in as much flavor as we can, adding roasted jalapeno and corn kernels to give the cornbread an amazing savory and fresh flavor! Whether you're eating it with chili, soup, or just as a snack, the jalapenos give it just the right kick to make it stand out regardless of what you choose to pair it with!


  • 1 cup corn flour

  • 1 cup cornmeal (medium grind)

  • 1 tbsp baking powder

  • 1 tsp salt

  • 1/3 cup sugar

  • 1 vegan egg

  • 1 cup unsweetened almond milk

  • 1/3 cup vegetable oil

  • 1/2 cup corn kernels

  • 1 jalapeno, roasted, chopped, and seeds removed


  1. Preheat oven to 375° F (190 ° C).

  2. Roast the jalapeno on the grill or in the oven until the skin blisters and the pepper is tender. When done, remove seeds and chop.

  3. Add the dry ingredients - corn flour, cornmeal, baking powder, salt, and sugar - to a large mixing bowl and mix until incorporated. Whisk in the milk, vegetable oil, and vegan egg until the batter is smooth.

  4. Mix in the corn and jalapenos.

  5. Pour into a glass pie pan or similar baking pan. Place in preheated oven and bake for 40 minutes or until the cornbread takes on a beautiful golden color. Allow to cool for 5-10 minutes.

  6. Enjoy!