Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Front shot of three cornbread pieces stacked on top of each other on a plate.

Sweet Jalapeño Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 pieces 1x
  • Category: Side Dish
  • Cuisine: American

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.