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Vegan Jalapeño Popper Cornbread

  • Author: Gregs Vegan Gourmet
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 8 1x


This Vegan Jalapeño Popper Cornbread is packed full of all the butter flavour you love in a cornbread, but with an added punch of cheesy jalapeño!



  • 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
  • 1 cup cornmeal
  • 1 cup all purpose flour (or buckwheat flour if you’re gluten-free)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1 jalapeno diced
  • 1/2 cup melted vegan butter
  • 1 1/2 cups shredded vegan cheese


  1. Stir together the non-dairy milk and vinegar. Set aside.
  2. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
  3. Add melted vegan butter, and non-dairy milk mixture. Stir until it becomes a batter.
  4. Add diced jalapeño and shredded vegan cheese into batter, stir until just combined.
  5. Pour into prepared skillet or pan. Bake for 16-18 minutes (for cast iron skillet) or 18-20 mins (for baking dish) until golden on top. Remove from oven and allow to cool slightly,  then slice and enjoy with extra vegan butter.

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