Spicy Vegan Skillet Jalapeño Cornbread

Why You’ll Love This Skillet Cornbread Recipe

This isn’t just another cornbread recipe; it’s a celebration of simple, wholesome ingredients transformed into something truly special. Here’s why this Skillet Jalapeño Cornbread will become a staple in your kitchen:

• Effortlessly Vegan: No need for eggs, dairy milk, or butter! This cornbread is naturally vegan, relying on plant-based staples for its rich flavor and perfect texture. You won’t find any heavily processed ingredients here, making it a healthier choice for everyone.
• Quick & Easy Batter: The batter comes together in mere minutes with just a spoon, meaning less fuss and less cleanup. It’s perfect for busy weeknights or impromptu gatherings when you need a delicious side dish fast.
• Crispy Edges, Tender Crumb: The magic of baking in a cast iron skillet creates an unparalleled crisp exterior and a beautifully tender, moist crumb inside. Every bite offers a delightful contrast in texture.
• Consistently Delicious: This recipe is foolproof, delivering the same incredible taste and texture every time you make it. It’s a reliable crowd-pleaser that never disappoints.
• Perfectly Eggless: Despite being egg-free, this cornbread holds together beautifully, slicing cleanly without crumbling. The ground flaxseed acts as an excellent binder, ensuring structural integrity and a lovely moistness.
• Freezer-Friendly: Make a double batch and freeze some for later! It reheats wonderfully, making it perfect for meal prep or unexpected cravings.
• Versatile Use: Beyond serving it as a side, this cornbread makes an amazing base for a flavorful cornbread stuffing, adding a unique and savory dimension to your holiday meals or Sunday roasts.

Key Ingredients and Smart Substitutions

Crafting the perfect vegan skillet cornbread begins with understanding each ingredient and its role. This recipe uses simple, wholesome components that come together to create a harmonious blend of flavors and textures. Here’s a closer look at what you’ll need and how to make easy substitutions:

• Cornmeal: The heart of any cornbread! I personally prefer using coarse ground cornmeal because it provides a more rustic texture and a satisfying chewiness that truly elevates the skillet cornbread. However, if fine ground cornmeal is what you have on hand, rest assured that this recipe will work beautifully with it too, yielding a slightly smoother crumb.
• Flour: While cornmeal provides flavor and texture, using all cornmeal results in a very crumbly cornbread that struggles to hold its shape. A combination of flour and cornmeal is essential for achieving a moist, fluffy, and cohesive cornbread. I typically opt for stone ground whole wheat flour for its nutty flavor and added fiber, but any all-purpose flour will work splendidly. For a gluten-free vegan cornbread, simply substitute with a high-quality gluten-free all-purpose flour blend (look for one that includes xanthan gum) for excellent results.
• Almond Milk: This plant-based milk adds essential moisture and richness without any dairy. Feel free to substitute it with any other plant-based milk you prefer, such as soy milk, oat milk, or cashew milk. Just ensure it’s unsweetened to maintain control over the sweetness of the cornbread.
• Jalapeños: These vibrant peppers are a star in this recipe! To control the heat level, simply remove the seeds and membranes; this will give you the delicious, earthy flavor and beautiful green flecks of the jalapeño without making your cornbread spicy. If you’re a fan of heat, you can leave some seeds in or even add a pinch of cayenne pepper or crushed red pepper flakes to the batter for an extra fiery kick.
• Tahini: A secret weapon for vegan baking! Tahini, a paste made from ground sesame seeds, contributes healthy fats, a subtle nutty flavor, and a rich, moist texture, eliminating the need for butter or refined vegetable oils. Make sure to thoroughly mix the jar of tahini before measuring, as the oil can separate. A drippy, smooth consistency is ideal for easy incorporation into the batter.
• Ground Flaxseed: This humble ingredient is crucial for binding our eggless cornbread together. When mixed with liquid, ground flaxseed forms a gel that mimics the function of eggs. You don’t need to make a “flax egg” separately; simply add it directly to the dry ingredients, and it will hydrate as the batter rests. As an alternative, you can use a spice grinder (or a clean coffee grinder) to grind chia seeds, which will perform similarly.

With these flexible ingredients, you can easily customize this skillet cornbread recipe to fit your dietary needs and taste preferences, always ensuring a delicious outcome!

Step 1: Combine Dry Ingredients. In a medium-sized mixing bowl, measure and combine your cornmeal, flour, ground flaxseed, baking soda, and baking powder. Stir these dry ingredients thoroughly with a spoon until they are well mixed and evenly distributed. This ensures all the leavening agents are properly incorporated for a light and airy crumb.

Step 2: Prepare Wet Ingredients. In a separate bowl or a 2-cup liquid measuring cup, whisk together the tahini, maple syrup, and almond milk until smooth and well combined. This ensures all the liquid components are evenly blended before adding them to the dry mix. Then, pour these wet ingredients directly into the bowl with your dry ingredients.

Step 3: Mix the Batter. Gently mix the wet and dry ingredients together with a spoon until just incorporated. Be careful not to overmix; overmixing can develop gluten and lead to a tough cornbread. However, do ensure you scrape the bottom of the bowl to bring up any hidden dry pockets, so everything is thoroughly combined into a cohesive batter.

Step 4: Rest Batter & Dice Jalapeños. Let your cornbread batter sit for a few minutes while you prepare the jalapeños. This brief resting period is important as it gives the ground flaxseed a chance to fully activate and gel with the liquids, acting as an effective binder for your eggless cornbread. Trim the jalapeños, removing the stems. For a milder flavor, carefully remove all seeds and membranes; for more heat, leave some in. Slice them lengthwise into strips, then dice them into small, even pieces.

Step 5: Incorporate Jalapeños. Once the batter has rested and your jalapeños are diced, gently stir the small diced jalapeños into the smooth cornbread batter. Distribute them evenly throughout the mixture to ensure every slice gets a burst of flavor and a touch of vibrant green color. This adds both visual appeal and a delightful savory note.

Step 6: Bake in Hot Skillet. With extreme caution, remove the preheated cast iron skillet from the oven. The oil will be scorching hot, so handle it carefully! Immediately pour the cornbread batter into the hot pan. You’ll hear a satisfying sizzle as the batter hits the hot oil, signaling the start of that delicious crisp edge forming. If desired, sprinkle a pinch of flakey sea salt over the top for an extra layer of flavor and texture.

Step 7: Bake to Golden Perfection. Place the skillet back into the preheated oven and bake for approximately 20 minutes. The cornbread is ready when the top is beautifully golden brown, and a toothpick inserted into the center comes out clean. Don’t be alarmed if the top develops a slight crack; this is perfectly normal and a sign of its rustic charm.

Step 8: Cool & Serve. Once baked, remove the skillet from the oven and allow the cornbread to cool briefly in the pan for at least 10 minutes. This allows it to set properly, making it easier to cut. Then, slice it into eight generous wedges. Serve your Skillet Jalapeño Cornbread warm, straight from the pan, or at room temperature. Both are equally delicious!

Debra’s Expert Tips for the Best Skillet Cornbread

Achieving truly exceptional Skillet Jalapeño Cornbread goes beyond just following the steps. Here are a few insider tips to ensure your cornbread is always a showstopper:

• The Magic of Flakey Sea Salt: While I’ve listed flakey sea salt as optional, consider it a highly recommended “optional” step! A generous sprinkle on top of the batter before baking gives a burst of savory goodness that somehow evokes a buttery richness, even though this cornbread is completely dairy-free. It balances the subtle sweetness and the kick from the jalapeños beautifully. Trust me, skipping it might mean missing out on one of the best parts!
• Let Flax Do Its Work: The ground flaxseed is your secret weapon for a sturdy, eggless cornbread that holds together perfectly. By letting the batter rest for a few minutes while you dice your jalapeños, you’re giving the flax time to absorb moisture and form a gel. This natural binding agent is what prevents your cornbread from crumbling, ensuring clean, satisfying slices every time.
• Smart Storage for Snacking: To keep slices of this delicious cornbread fresh and easily accessible for snacking or serving, I love storing them on a glass cake stand with a cover. This not only keeps them moist but also makes for a lovely presentation. It’s perfect for grabbing a piece whenever hunger strikes or for offering a quick side to any meal.

What to Serve with Your Perfect Cornbread

This Skillet Jalapeño Cornbread is incredibly versatile and pairs wonderfully with a wide array of dishes. Its savory notes and slight sweetness make it an ideal companion to both light and hearty meals. Here are some of my favorite ways to enjoy it:

• Alongside Vibrant Salads: The rich flavor and hearty texture of cornbread offer a delightful contrast to crisp, fresh salads. Try it with a zesty Mexican chopped salad for a complete meal, or pair it with any of your favorite greens drizzled with a creamy dressing like my creamy garlic dressing. A classic vegan caesar salad also makes a fantastic, fresh counterpoint.
• With Warming Soups: Cornbread is a classic accompaniment to soup, perfect for dipping and soaking up flavorful broths. It’s particularly delicious with comforting bowls of Meatless Minestrone, creamy Dairy-free Tomato Soup, wholesome Roasted Vegetable Soup, a filling Hearty Vegan Lentil Soup, or a hearty Vegan Split Pea Soup.
• The Perfect Partner for Chili or Stew: There’s nothing quite like a slice of warm cornbread to complement a robust chili or stew. Its comforting texture and slightly sweet profile cut through the richness of these dishes beautifully. Serve it with a Classic Vegan Lentil Chili, a savory White Bean Chili, or a satisfying No Beef Stew for a truly satisfying meal.

No matter how you choose to serve it, this Skillet Jalapeño Cornbread is sure to be a beloved addition to your table, adding comfort and flavor to any occasion.

How to Store Your Skillet Cornbread for Optimal Freshness

Proper storage is key to enjoying your Skillet Jalapeño Cornbread for as long as possible, ensuring each bite remains as delicious as the first. Whether you plan to enjoy it over a few days or save it for future meals, these tips will help maintain its perfect texture and flavor:

• Cool Completely Before Storing: This is a crucial first step. Always allow your cornbread to cool completely to room temperature before placing it in any container. Storing warm cornbread will trap moisture, leading to condensation and a soggy texture, and can also encourage mold growth.
• Room Temperature vs. Refrigeration: For immediate enjoyment, vegan cornbread will stay fresh and delicious at room temperature for up to 5 days when stored in an airtight container. If you need to extend its freshness, or if your kitchen is particularly warm, transfer it to the refrigerator where it can last up to a week.
• Freezing for Long-Term Storage: Cornbread freezes exceptionally well, making it perfect for meal prepping or having a quick side dish on hand. To freeze, wrap the cornbread (either whole or cut into individual pieces) tightly in parchment paper first, then follow with a layer of aluminum foil. This double-layer protection helps prevent freezer burn. Alternatively, you can place wrapped pieces into freezer-safe zip-top bags, squeezing out as much air as possible.
• Freezer Duration: When properly frozen, your Skillet Jalapeño Cornbread will maintain its quality for up to 3 months. To reheat, simply thaw at room temperature or in the refrigerator overnight, then warm in a toaster oven or microwave until heated through.

With these simple storage methods, you can ensure that every piece of your homemade jalapeño cornbread is as fresh and flavorful as the day it was baked.

Equipment

• 1 8″ Cast Iron Skillet
• 2-cup liquid measuring cup

Ingredients

• 2 tablespoon olive oil
• 1 cup cornmeal
• 1 cup flour
• 1 tablespoon ground flax
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup almond milk
• ½ cup maple syrup
• 2 tablespoon drippy tahini
• 2 jalapeno membranes and seeds removed, small dice

Instructions

1. Pour 2 tablespoons olive oil into an 8″ cast iron skillet. Tip the pan to evenly coat the sides and bottom with oil. Turn the oven on to preheat to 425 degrees F (220°C) and heat the oil while you prepare the cornbread batter.
2. Measure into a medium-sized bowl: cornmeal, flour, flax, baking soda, and baking powder. Stir dry ingredients together until well combined.
3. In a medium bowl, or a 2-cup Pyrex measuring cup, combine maple syrup, tahini, and plant milk. Mix well until smooth.
4. Pour the liquid ingredients into the dry ingredients and mix until just incorporated. Be sure to scrape up any dry ingredients from the bottom of the bowl to ensure everything is well mixed. Do not overmix.
5. Trim the jalapeños, removing the stem, seeds, and membranes. For a spicier Mexican-style cornbread, you can leave some of the seeds in. Cut into strips lengthwise and then cut across for a small dice. Stir the diced jalapeños into the cornbread batter.
6. Carefully remove the cast iron skillet from the oven; the oil will be super hot. Pour the batter into the hot pan. It should sizzle and begin to form a crisp crust along the edges.
7. OPTIONAL: Sprinkle coarse salt (or Maldon flakey salt) on top of the batter before baking.
8. Bake in the oven for 20 minutes. The cornbread will turn golden on top, and a toothpick inserted into the center will come out clean.
9. Cool in the pan. Cut into 8 slices and serve warm or at room temperature. For best results, wait at least 10 minutes before cutting to allow the cornbread to set.

Notes

Nutrition

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete, and useful.