Vegan Jalapeño Cornbread Skillet

5 from 1 vote

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

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 193kcal

Cost: $4

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

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.

Be sure to use cornmeal and not polenta or corn grits! They will be too coarse.