Jalapeño Cornbread

Jalapeño Cornbread

Inside of this golden bake there are bits of shallot, pepper and jalapeno that add to the already incredible flavor of corn.

3 min read

My goodness – my skillet has never been happier to house such a gem of a dish.

I may be speaking for my skillet, but I feel we share the same feelings. There are many a kind of cornbread. Ones that are very smooth, gritty and even a blend of both. I grew up eating what i call the ‘original cornbread’. It’s comprised mostly of cornmeal, which gives a nice bite.

Inside of this golden bake there are bits of shallot, pepper and jalapeño that add to the already incredible flavor of corn. I gave it my own twist and added in a ripe banana, which creates a soft + sweet  flavor.

Baking this dish in a cast iron skillet, allows you to achieve that nice golden crisp around the rim – elevating the experience. I know you will love  this recipe, especially paired with our  maple butter.

This is a very special one for me and I  hope you enjoy!

Jalapeño Cornbread

Print Recipe
I grew up eating what I call the ‘original cornbread’ – it’s comprised mostly of cornmeal, which gives a nice bite.
Keyword cornbread, jalapeno


  • 2 cups coarse yellow cornmeal
  • 1.5 tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp maple syrup
  • 3 shallot, diced small
  • 5 garlic, diced
  • 1 anaheim pepper, chopped small *
  • 1 tbsp + ⅓ cup olive oil
  • 1 ripe banana
  • 2 jalapeños, diced small
  • 1 tbsp plant butter *
  • 1 cup plant milk *
  • 1 tbsp lemon juice
  • 2 tbsp ground flax
  • 6 tbsp water
  • ½ cup chickpea flour


  • Make flax egg by combining ground flax and water – allow to sit for 5 minutes
  • Make buttermilk by combining plant milk and lemon juice – allow to sit until it curdles
  • Place seasoned cast iron skillet inside oven
  • Preheat oven to 430 degrees
  • In a large mixing bowl add cornmeal, chickpea flour, salt, baking powder, baking soda – stir to combine
  • In a large skillet on low heat, add 1 tbsp olive oil
  • Once the oil is warm, add shallot and anaheim pepper – saute for 4 minutes
  • Add in garlic and saute for 1 minute more
  • In a separate large mixing bowl add buttermilk, flax egg, maple,⅓ cup olive oil, banana – and give it all a good mix to combine (breaking up that banana)
  • Stir in pepper-shallot-garlic saute into wet ingredient bowl
  • Now you should have two bowls, one for wet ingredients and one for dry ingredients
  • Add your wet ingredients into your dry ingredients and mix – careful not to overmix
  • Stir in the diced jalapeños (2 stirs)
  • Carefully remove hot skillet from oven and melt plant butter onto base of skillet and on sides where the batter will rest
  • Add in your cornbread batter to the skillet, spreading evenly with a spatula
  • Top with sliced jalapeño for extra beauty
  • Bake 20 minutes until lightly golden *


You can use an alternative pepper like poblano, if you don’t have anaheim accessible.
I like miyokos butter, palm free!
I used unsweetened soymilk for this recipe.
Toothpick test the cornbread before removing from heat, to ensure the inner is baked all the way through. When your toothpick comes out dry – with no wet batter, it’s ready!

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