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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


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


  • 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)


  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!


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