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Sweet Jalapeño Cornbread

ByCatherine Perez Updated on
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Front shot of three cornbread pieces stacked on top of each other on a plate.

This is the best sweet jalapeno cornbread because it’s easy, delicious, quick, and homemade. Just 10 simple ingredients, mix and bake! The perfect crumb, moist, and has the best flavor profile. Serve with some chili or as the perfect crowd pleasing Thanksgiving side.

Why you’ll love this sweet jalapeno loaded cornbread

  • This corn bread is gluten free and manages to still maintain a perfect fluffy texture without the use of wheat flours
  • Has a very lovely play on sweet and spicy flavors thanks to the corn and jalapeno
  • Only includes 10 total ingredients and super easy to mix and bake

Top shot down of stacked cornbread where you can see the very top of the cornbread.

Key Ingredients

  • Corn Meal: not corn flour, CORN MEAL, it makes a difference in the texture tremendously
  • Oat Flour: thickens the batter and gets super fluffy
  • Maple Syrup: helps to sweeten this bread up
  • Coconut Milk: make sure it is full fat coconut milk, it makes a difference with the batter consistency
  • Unsweetened Soy Milk: I like this choice because it has a little more protein and is thicker, but you can make this with almond milk as well
  • Apple Cider Vinegar: helps to create more bubbles in the batter and make this cornbread perfectly fluffy
  • Fire Roasted Corn: adds a nice smoky flavor to the bread
  • Jalapeño: adds a lovely heat that complements the sweetness in the cornbread

Mixing bowl with a whisk mixing cornbread mix and folding in corn and jalapeno.

How to make Sweet Jalapeño Cornbread

  1. Preheat oven to 350F.
  2. In a medium bowl, combine all dry ingredients except for corn and jalapeno.
  3. Add in remaining wet ingredients. With a spatula, stir to combine ingredients together.
  4. Let batter sit for 5-10 minutes to thicken.
  5. Fold in corn and jalapeno then place batter into a greased or non-stick 8×8 baking pan.
  6. Place tray into oven and bake for 45 minutes. You can check to see if it is fully cooked by poking the center with a toothpick, which should come out clean. If not, bake for an additional 10 minutes. Allow to cool completely. Cut into even squares and enjoy!

Freshly baked jalapeno cornbread right out of the oven ready to cool.

Tips for making this cornbread recipe great

  • You can sub out the soy milk for almond milk if preferred. I would avoid subbing out the coconut milk as it helps to keep the cornbread from drying out.
  • This cornbread can be made into cornbread muffins. Add the batter to a muffin tin, bake at the same temperature for 20-30 minutes or until center of muffin passes the toothpick test.
  • Turmeric is added to this for the pretty yellow color to come through. It doesn’t add any flavors to the cornbread.
  • If you can’t find fire roasted corn, you can always sub out for regular frozen corn. You can also make your own fire roasted corn, but taking the regular corn and sautéing it over high heat to help char bits of it.
  • Allow your cornbread to completely cool before cutting into it. This will make sure that the cuts are clean and you don’t have any pieces tear away with the knife.

More Thanksgiving Recipes

Three slices of cornbread stacked on top of each other on a plate.

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Front shot of three cornbread pieces stacked on top of each other on a plate.

Sweet Jalapeño Cornbread

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  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 pieces 1x
  • Category: Side Dish
  • Cuisine: American
Print Recipe

Description

This is the best sweet jalapeno cornbread because it’s easy, delicious, quick, and homemade. Just 10 simple ingredients, mix and bake!

Ingredients

Scale
  • 1 cup corn meal
  • 1 cup oat flour
  • 2 tsp baking powder
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • 1 cup full fat coconut milk
  • 3/4 cup unsweetened soy milk
  • 2 tbsp apple cider vinegar
  • 1/2 cup frozen fire roasted corn
  • 1/2 tsp turmeric
  • 2 jalapeños (diced)

Instructions

  1. Preheat oven to 350F.
  2. In a medium bowl, combine corn meal, oat flour, baking powder, salt, and turmeric.
  3. Add in maple syrup, coconut milk, soy milk, and vinegar and mix with a spatula until well combined.
  4. Let batter sit for 5-10 minutes to thicken.
  5. Fold in corn and jalapeno then place batter into a greased or non-stick 8×8 baking pan.
  6. Place tray into oven and bake for 45 minutes. You can check to see if it is fully cooked by poking the center with a toothpick, which should come out clean. If not, bake for an additional 10 minutes. Allow to cool completely. Cut into even squares and enjoy!

Notes

  • If making into muffins, bake for 20-30 minutes or until center of muffin passes the toothpick test.

Did you try this recipe?

Tag @plantbasedrd on Instagram, so I can share your creations!

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

★ Catherine

2 Comments

  2. We really enjoyed this! It was super easy and I love that it was oil free. The jalapeños were the perfect amount of heat.



    Reply

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