This easy Vegan Jalapeño Cornbread is soft, fluffy and a little spicy! The perfect comforting side dish served warm with a generous smear of vegan butter. Made with caramelized onions for extra sweetness and depth which complement perfectly with the mild-medium heat from finely chopped fresh jalapeños. So moist and moreish that it will disappear faster than the mains -serve it with stews, chili or soups.
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Why You’ll Love This Recipe
- It’s just the right mix of savory and slightly sweet. The caramelized onion adds extra depth.
- It stays soft and moist for days. I’ll usually reheat a piece with a bit of vegan butter.
- It’s perfect next to soups or chili, especially when the weather cools down. It soaks up all the flavors and turns a simple meal into something special.
- The caramelized onions make it taste richer and more flavorful than plain cornbread. They add depth and natural sweetness that pairs so well with mild heat from the jalapeno.
Ingredients You’ll Need
This one’s made with easy, everyday ingredients. ust a few simple basics that bake into a soft, flavorful cornbread with a bit of heat from the jalapeño. You’ll find the full recipe card with exact amounts at the bottom of the post. All you really need are these:
- Yellow onion
- Fresh jalapeño
- All-purpose flour
- Fine yellow cornmeal. The naming conventions and varieties can get a bit confusing here as they mean different things in different countries, so read closely:
- If you are in the US: finely ground yellow cornmeal works (best option), and so will yellow corn flour. Do not use masa harina or polenta.
- If you are in Australia (like me): this is confusing, but we have different naming conventions. What is sold here as ‘Polenta’ is actually cornmeal but is incorrectly labelled. I used the Il Molino brand and it worked perfectly. Do not use the ‘instant’ kind of polenta and do not use cornflour (known as cornstarch in the US).
- For more on the differences of cornmeal and cornflour check out this useful guide on A Gourmet Food Blog.
- Salt
- Baking powder
- Baking soda
- Light brown sugar
- Nutritional yeast (optional but gives it a cheesy flavor)
- Olive oil or neutral oil
- Oat milk or other non-dairy milk
- Apple cider vinegar
Instructions
Here’s how to make your Vegan Jalapeno Cornbread.
You’ll find all the exact times, temperatures, and measurements in the recipe card at the bottom of the page
Step One: Slice the onion and jalapeño. Remove the jalapeño seeds if you prefer a milder flavor.
Step Two: Warm a bit of oil in a pan and slowly cook the onion until it’s soft and caramelized. Set aside to cool slightly.
Step Three: In a large bowl, whisk together the dry ingredients until everything is evenly mixed.
Step Four: Add the wet ingredients to the bowl and whisk until you have a smooth batter.
Step Five: Fold in the caramelized onions and sliced jalapeño, then pour the batter into the prepared pan.
Step Six: Bake until the top is golden and a skewer inserted into the center comes out clean. Let it cool before slicing.
Substitutions & Variations
Once you’ve made this cornbread once, it’s fun to play around with it. Here are some ideas to start with.
- Add fresh corn kernels for extra texture and sweetness. I love tossing them in with the onions so they get a bit of color too.
- Swap the jalapeño for mild green chili or bell pepper if you want less heat. It still adds color and flavor without the spice.
- Try a mix of oils – half olive, half neutral – if you want a lighter flavor. The olive oil adds richness while keeping it tender.
- Add a little vegan cheese or a spoon of diced scallions before baking for a savory upgrade that melts right in.
- Play with toppings. A sprinkle of flaky salt or sliced jalapeño on top before baking looks great and adds a little extra bite.
Storage
If you’ve got leftovers, here’s how to keep them tasting just as good as the day you baked them.
- Freezer: For longer storage, freeze individual slices in reusable bags or containers. They thaw quickly on the counter or in the microwave.
- To reheat: Warm a slice in the oven or microwave until just soft again. A light brush of olive oil before reheating helps bring back that fresh-from-the-oven texture.
- Little trick: I like to wrap leftover slices in parchment before storing them – it keeps the edges from getting tough and makes them easy to grab for quick snacks.
Expert Tips
Brush leftover slices with olive oil before reheating so they taste freshly baked again.
FAQ
Yes – simply remove the jalapeño seeds and veins, or use half the amount for a milder flavor.
Use finely ground, untreated corn flour (not masa harina or polenta) for the right texture.
You can use any neutral oil instead of olive oil, and oat, almond, or soy milk all work well. Avoid coconut milk – it’s too rich and makes the bread dense.
It’s usually from too much moisture or using coarse cornmeal. Make sure your onions are well caramelized and use fine corn flour for a light, even crumb.
Serving Suggestions and More Recipes
Cornbread is one of those recipes that goes with just about everything – cozy soups, hearty mains, or a simple snack when you’re craving something warm and savory. I love how easy it is to dress up or down depending on the meal or season.
- Serve it warm with a bowl of soup for the comforting combo.
- Slice and toast leftovers for breakfast with a drizzle of maple syrup or a spread of vegan butter.
- Pair it with chili or stew to soak up all the flavorful sauce.
- Cut it into cubes and use as a base for a savory stuffing or salad topper.
If you liked this one, you’ll probably love a few of my other cozy favorites. Cheezy Broccoli Soup is creamy and easy- just the thing for dipping. French Onion Soup has that deep, caramelized flavor that makes any meal feel special. And Sweet & Smoky Baked Beans are hearty, slightly sweet, and go perfectly with anything cornbread-related.
Next time you’re in the kitchen, I hope this recipe finds its way onto your table. It’s simple, satisfying, and just the right amount of spicy. I’d love to know what you thought. Did you keep it classic or add a little twist? Share your version in the comments or tag me on Instagram @glowdiaries___ so I can see it too. And if you’re craving more cozy comfort food, there are plenty of easy favorites waiting for you to try next.
Vegan Jalapeno Cornbread
Equipment
- Oven
Ingredients
- 1 medium yellow onion sliced (about 150g)
- 1 medium fresh jalapeño finely sliced (about 40g; remove seeds for less heat)
- 1 cup + 2tbsp all-purpose flour about 135g
- 1 cup fine yellow cornmeal about 140g; not masa harina
- 1 tsp salt about 6g
- 2 tsp baking powder about 8g
- ½ tsp baking soda about 2g
- ½ cup packed light brown sugar about 100g
- 1 tbsp nutritional yeast optional; about 5g
- 6 tbsp olive oil or neutral oil divided (about 90ml total)
- 1 cup oat milk or other nondairy milk about 235ml
- 1 tbsp apple cider vinegar about 15ml
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and golden but not mushy, about 10 minutes. Set aside to cool slightly.
- Preheat your oven to 400°F (200°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, corn flour, salt, baking powder, baking soda, brown sugar, and nutritional yeast (if using) until well combined.
- Make a well in the center of the dry ingredients. Add the remaining 5 tablespoons of oil, oat milk, and apple cider vinegar. Whisk or stir until the batter is smooth and no dry spots remain.
- Gently fold in the caramelized onions and jalapeño slices until evenly distributed.
- Pour the batter into the prepared pan and smooth out the top. Bake for 22–25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for at least 15 minutes before slicing. Cutting too soon will let steam escape and can make it dry.
- Serve warm or at room temperature.
Ron says
thank you for sharing the recipe! made this yesterday for my wife and she love it, it turned out moist and fluffy