Vegan Skillet Cornbread With Jalapeños

Skillet cornbread with jalapenos

The Spruce Eats / Julia Hartbeck

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 8 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
375 Calories
17g Fat
52g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 375
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 473mg 21%
Total Carbohydrate 52g 19%
Dietary Fiber 3g 9%
Total Sugars 14g
Protein 6g
Vitamin C 3mg 16%
Calcium 219mg 17%
Iron 2mg 13%
Potassium 222mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegans love cornbread too! Skillet cornbread, baked in the oven in a cast iron skillet, is a traditional Southern favorite. And, if you're vegan, you don't have to miss out. Vegan cornbread is one of the most popular recipes people like to try right away as a new vegan. Folks love their cornbread! Try this dairy-free and egg-free version of a homemade vegan skillet cornbread with a few jalapeño peppers for a bit of a kick. ​

Need an added bonus reason to try this vegan skillet cornbread recipe? This version is made with maple syrup instead of refined sugar. It's perfect for anyone who avoids refined sugar.

Skillet cornbread is the perfect accompaniment to a complete plant-based Southern meal. Start with some Southern fried seitan "chicken," add some collard greens and, along with this homemade cornbread, you're in just about set for a completely vegetarian and vegan Southern-themed meal! And for a Southern dessert? How about this vegan chocolate rum pie or just a nice comforting homemade vegan bread pudding. Enjoy!


Click Play to See This Vegan Skillet Cornbread With Jalapeños Recipe Come Together


Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan skillet cornbread
    The Spruce Eats/Julia Hartbeck
  2. Pre-heat the oven to 375 F. Lightly grease a 10-inch cast-iron skillet with the vegan butter and then place it in the oven to heat it up.

    Grease skillet
    The Spruce Eats/Julia Hartbeck
  3. In a small bowl, stir together the soy milk and lemon juice.

    Milk and lime
    The Spruce Eats/Julia Hartbeck
  4. In a separate large mixing bowl, combine the flour, cornmeal, baking powder, salt, and diced jalapeño peppers. Set this large bowl aside. 

    Large mixing bowl
    The Spruce Eats/Julia Hartbeck
  5. In a food processor or blender, purée the corn kernels with the vegetable oil and maple syrup until smooth, creamy and well combined.

    Puree corn
    The Spruce Eats/Julia Hartbeck
  6. Add the soy milk and lemon juice mixture to the blended corn and oil mixture and combine well.

    Add the soymilk
    The Spruce Eats/Julia Hartbeck
  7. Next, slowly add to the flour mixture, stirring just until combined.

    Add the flour mixture
    The Spruce Eats/Julia Hartbeck
  8. Remove the cast iron skillet from the oven (don't forget—it'll be hot! Be careful when removing it from the oven and handling it). Add the vegan butter or margarine to the skillet, swirling it around to coat the skillet well, including the edges as much as possible to help it melt. This layer of vegan butter or margarine is what will give your homemade skillet cornbread its characteristic (and delicious) crispy bottom and edges.

    Butter in cast iron skillet
    The Spruce Eats/Julia Hartbeck
  9. Once the vegan butter or margarine is fully melted all over the skillet, pour the prepared cornbread batter into the greased skillet.

    Mixture in skillet
    The Spruce Eats/Julia Hartbeck
  10. Return to the oven to bake for 25 minutes, or until lightly golden brown.

    Baked cornbread
    The Spruce Eats/Julia Hartbeck
  11. Enjoy your homemade vegan skillet cornbread.

    The Spruce Eats/Julia Hartbeck

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