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    Home » Recipes » Vegan Quickbread Recipes

    Vegan Jalapeno Cornbread Skillet

    Published: Jun 25, 2023 · Modified: Dec 6, 2023 by Megan Calipari · This post may contain affiliate links · 1 Comment

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    This Vegan Jalapeño Cornbread Skillet is tender, moist, dairy-free and eggless! Its also easy to make and bakes up golden and tender.

    This recipe is so easy and makes a delicious, jalapeño studded cornbread. Its super light and moist and is the perfect side for so many dishes! I love to serve it with a big pat of non-dairy butter and a little vegan hot honey for extra spice.

    I love to make this cornbread, or Vegan Cornmeal Drop Biscuits or even Vegan Irish Soda Bread to have with dinner. They pair so well with my favorite foods from all seasons like soups and stews and grilled foods!

    slice of vegan jalapeño cornbread on a white plate with a slice on jalapeno
    This cornbread is so easy to make.
    Jump to:
    • Ingredients
    • Method
    • Variations
    • My Favorite Cast Iron Skillet
    • Top Recipe Tip
    • Storage
    • Looking for More Skillet Baking Recipes?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    This Vegan Jalapeño o Cornbread Skillet requires just 9 basic ingredients. Here is what you will need:

    Cornmeal: I like this brand.

    Flour: I always recommend King Arthur brand.

    Leaveners: A combination of baking powder and baking soda, here.

    Salt: For balance.

    Non-Dairy Milk: I used oat, but any non-dairy milk will work.

    Melted Non-Dairy Butter: I like Soy-Free Earth Balance Buttery Sticks or Country Crock Plant Butter.

    Lemon Juice: You can't taste this in the final product. It helps to activate the baking soda.

    Sugar: Just a bit to bring out the flavor of the corn.

    Jalapeño: A whole chopped jalapeño goes into this eggless cornbread skillet.

    Baked vegan jalapeño cornbread in a skillet
    Its moist, tender and mildly spicy.

    Method

    This Vegan Jalapeño Cornbread Skillet is SO easy to make.

    First, mix the non-dairy milk, melted vegan butter, lemon juice and sugar together.

    Then, to the bowl, add cornmeal, flour, baking powder, baking soda and salt.

    Next, whisk to combine, add the jalapeños and whisk once more. Set aside so the cornmeal can absorb some of the liquid while the oven heats.

    Now, preheat the oven along with the skillet.

    Once the oven is preheated, carefully remove the skillet and add butter and swirl it around the pan to coat.

    Then, pour the batter into the pan, level it out with a spatula and top with a few more jalapeño slices.

    Finally, bake the cornbread!

    adding jalapeños into the batter
    Add jalapeños to the batter
    vegan butter melting a hot cast iron skillet
    Melt vegan butter in a hot skillet.
    batter added into a cast iron skillet topped with jalapenos.
    Pour the batter into the skillet and top with jalapeño slices.

    Variations

    As written, this eggless vegan jalapeño cornbread recipe is mild to medium spicy, depending on the spice level of your jalapeño.

    Add more jalapeño if you like food really spicy.

    And leave it out completely if you hate spice!

    My Favorite Cast Iron Skillet

    I love my Lodge 10" Cast Iron Skillet.

    The quality is great and it bakes and cooks evenly.

    cornbread on a plate with a pat of vegan butter on top

    Top Recipe Tip

    Preheating the skillet with the oven is so important! It gives the cornbread a beautiful crust.

    If you skip that step, the cornbread will be pale, but will still taste great.

    Storage

    To store this Vegan Jalapeño Cornbread Skillet, cut it into pieces, place in an airtight container and store at room temperature for up to 3 days.

    Or freeze for up to a month.

    two pieces of vegan jalapeño cornbread stacked on top of eachother.

    Looking for More Skillet Baking Recipes?

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      Vegan Skillet Cookie
    • Vegan Blueberry cobbler on a white plate
      Vegan Blueberry Cobbler Skillet
    • Vegan oreo pizookie on a white plate with a scoop of ice cream on top
      Vegan Cookies and Cream Pizookie
    • Fork in a piece of chocolate blueberry skillet cake topped with whipped cream and blueberries.
      Blueberry Chocolate Skillet Cake

    📖 Recipe

    a square slice of eggless cornbread on a white plate topped with a pat of butter.

    Vegan Jalapeño Cornbread Skillet

    Megan Calipari
    This Jalapeño Cornbread Skillet is dairy-free, eggless and completely vegan! Its also easy to make and bakes up golden and tender.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine American
    Servings 12 Servings
    Calories 193 kcal

    Equipment

    • 1 10" Cast Iron Skillet
    • 1 Large Mixing Bowl
    • 1 Whisk
    • 1 Spatula
    • 1 Knife
    • 1 Cutting Board

    Ingredients
      

    • 2 Cups Non-Dairy Milk I used oatmilk
    • 6 tablespoon Melted Vegan Butter
    • 1 tablespoon Granulated Sugar
    • 1 tablespoon Lemon Juice or white vinegar
    • 1 ½ Cups Cornmeal see note
    • 1 Cup All-Purpose Flour
    • 2 teaspoon Baking Powder
    • ¼ tsp Baking Soda
    • ¾ tsp Kosher Salt ½ teaspoon if using table salt
    • 1 Large Jalapeño, seeded and chopped into ¼" pieces about ⅓ cup chopped jalapeño
    • 1 Tbsp Vegan Butter (to grease the skillet)
    • 8-10 Slices of Jalapeńo (for garnish) optional

    Instructions
     

    • Into a large bowl, combine plant milk, melted vegan butter, sugar, and lemon juice. Whisk to combine.
      2 Cups Non-Dairy Milk, 6 tablespoon Melted Vegan Butter, 1 tablespoon Granulated Sugar, 1 tablespoon Lemon Juice
    • Into the bowl, add cornmeal, flour, baking powder, baking soda and salt. Whisk, then add the jalapeños. Whisk once more and set the batter aside.
      1 ½ Cups Cornmeal, 1 Cup All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¾ teaspoon Kosher Salt, 1 Large Jalapeño, seeded and chopped into ¼" pieces
    • Turn oven on to 425* F. Place a 9-10 inch cast iron skillet into the oven while it is preheating.
    • Once the oven is preheated, remove the skillet, add 1 tablespoon of vegan butter and swirl it around to coat the pan.
      1 tablespoon Vegan Butter (to grease the skillet)
    • Immediately pour cornbread batter into the skillet. Use a spatula to even the batter out, then top with sliced jalapenos, if using.
      8-10 Slices of Jalapeńo (for garnish)
    • Place the skillet back into the oven and bake at 425* F for 23-26 minutes or until a toothpick inserted into the center comes out clean.

    Notes

    Be sure to use cornmeal and not polenta or corn grits! They will be too coarse.
    I like this brand of cornmeal.

    Nutrition

    Serving: 1SliceCalories: 193kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 317mgPotassium: 132mgFiber: 2gSugar: 2gVitamin A: 199IUVitamin C: 3mgCalcium: 97mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Let me know how this recipe worked for you!

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    Reader Interactions

    Comments

    1. dave dawei

      November 24, 2019 at 2:19 am

      Have you tried the cornbread at Union Oyster House?
      They serve it with the New England Clam Chowder.
      Spectacular!! IMO
      It is also interesting all the different styles along the BBQ trail in the Carolinas
      cheers

      Reply

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