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Golden slices of cornbread with jalapeño pieces on parchment, showing a soft, crumbly texture and crisp edges.
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Vegan Jalapeno Cornbread

Moist and flavorful vegan cornbread made with caramelized onions and jalapeño. Lightly sweet, a little spicy, and perfect with chili or soup.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 15 minutes
Total Time 55 minutes
Servings 16 serves
Calories 161kcal

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 8x8-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.

Notes

Oil options: Olive oil adds a rich, savory flavor; neutral oils like canola or sunflower create a lighter taste. You can also use half of each.
Cornmeal: Use finely ground yellow cornmeal, not masa harina.
Milk options: Oat, almond, or soy milk work best. Avoid canned coconut milk—it’s too rich and makes the crumb dense.
Add-ins: For extra texture, fold in ½ cup (115g) fresh corn kernels along with the onions and jalapeño.

Nutrition

Calories: 161kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 242mg | Potassium: 58mg | Fiber: 2g | Sugar: 9g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg