Vegan Jalapeno Cornbread

Speckled with little pieces of the jalapeno pepper, this easy, vegan Jalapeno Cornbread pairs perfectly with a big bowl of chilli.

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In my previous post, I’d shared with you one of my all time favourite recipes for a chilli. And I’d served it up with some homemade cornbread. This post, is all about that Vegan Jalapeno Cornbread. I felt it deserved its very own post, because it’s that good.

Vegan Jalapeno Cornbread - cut

It’s a simple and easy recipe, and it comes together very quickly. It doesn’t need any time to rest or rise. Infact, I make this right when my chilli is set to simmer.

This cornbread is an absolute crowd-pleaser. Depending on the crowd, it’s really easy to dial the heat level up or down. With minimal prep required, it’s a great recipe to have on hand when entertaining too. This way you can focus on all the other elements of your meal. And let’s take a moment to talk about the taste. This cornbread turns out really delicious. No one is going to believe how easy it is to make. And you don’t need to tell them either. I’ll happily sit down and enjoy a warm piece of cornbread by itself, its that good.

Jalapeno Cornbread - Piece

I usually like to serve this Jalapeno Cornbread with a nice, hearty chilli. I’ve shared one of my favourite Chilli recipes in the past. If you haven’t seen that yet, you can check it out here – Vegan Chilli.

Vegan Jalapeno Cornbread

Recipe by Trisha VazCourse: SidesCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


Total time



Speckled with little pieces of the jalapeno pepper, this easy, vegan Jalapeno Cornbread is a perfect pairing to a big bowl of chilli.


  • 1 tablespoon flaxmeal
    *See notes.

  • 1 cup polenta

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt, or to taste

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 fresh jalapeño, chopped

  • 3/4 to 1 cup of plant based milk

  • 2 tablespoons maple syrup


  • Preheat your oven to 180ºC.
  • In a bowl, place 1 tablespoon of flaxmeal and 3 tablespoons of water. Stir well to combine. Set aside in the fridge for 5-10 minutes. This is your flax egg.
  • In a large mixing bowl, combine all the dry ingredients – polenta, flour, salt, baking powder, baking soda and chopped jalapeño. Stir to mix through.
  • In another bowl combine 3/4 cup of the milk and maple syrup. Stir well.
  • Add the maple – milk solution and flax egg to to the dry ingredients and whisk to combine. If the mix is too dry, gradually add a little more milk and fold in with a spatula. You are looking for a cake batter like consistency. (See the recipe video for more information.)
  • Lightly grease the base and sides of an 8 inch square baking dish. Pour the cornbread mix into the baking dish and spread evenly.
  • Bake at 180ºC for 20 minutes or till a skewer pierced through the centre comes out clean.
  • Take out of the oven and leave in the baking dish to cool.
  • When it’s closer to room temperature but still warm, cut into portions and serve.


Recipe Video


  • Flaxmeal – You can either buy a packet of flaxmeal from the store. I make my own by simply grinding up some flax seeds in a dry grinder and store it in a jar and use it, as needed.

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