Jalapeno Cornbread

Classic cornbread is jazzed up with the addition of minced jalapeno for a little kick. Make this vegan version your go-to for serving with chili and soups.

  • 8-10 servings
  • 10 mins prep, 25 mins cook 35 mins total
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  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ¼ cup cane sugar
  • 4 tsp baking powder
  • ½ tsp sea salt
  • 1 cup unsweetened non-dairy milk
  • 3 tbsp sunflower oil
  • 2 tbsp minced jalapeno, seeds removed


  1. Preheat the oven to 425F and line the bottom of an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together the flax meal and water. Set aside for 5 minutes to thicken.
  3. In another bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
  4. To the bowl with the flax mixture, add the non-dairy milk, and oil and whisk vigorously until well combined. Add the flour mixture and stir just to combine. Fold in the jalapeno.
  5. Pour the batter into the prepared pan, smoothly out the top. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of the bread comes out clean. Allow to cool completely before slicing.