This sweet jalapeno cornbread offers a delightful twist on a classic comfort food. The combination of cornmeal and all-purpose flour creates a perfect texture, while the jalapenos add a subtle kick. The sweetness from sugar and maple syrup balances the heat, making it a crowd-pleaser for any occasion.
If you're not familiar with almond milk, applesauce, or maple syrup, these ingredients might not be in your pantry. Almond milk is a dairy-free alternative to regular milk, often found in the refrigerated or shelf-stable section. Applesauce is used as a substitute for eggs or oil in baking, providing moisture and a hint of sweetness. Maple syrup adds a natural sweetness and depth of flavor, usually located near the pancake mixes or syrups.

Ingredients for Sweet Jalapeno Cornbread Recipe
Cornmeal: A coarse flour made from dried corn, essential for the cornbread's texture.
All-purpose flour: Provides structure and helps the cornbread rise.
Sugar: Adds sweetness to balance the heat from the jalapenos.
Baking powder: A leavening agent that helps the cornbread rise.
Salt: Enhances the overall flavor of the cornbread.
Almond milk: A dairy-free milk alternative that adds moisture.
Vegetable oil: Adds moisture and richness to the cornbread.
Applesauce: Acts as a substitute for eggs, adding moisture and a hint of sweetness.
Maple syrup: Adds natural sweetness and depth of flavor.
Jalapenos: Provide a subtle kick and a burst of flavor.
Technique Tip for This Cornbread
When preparing the jalapenos, make sure to seed them thoroughly to control the heat level in your cornbread. Use a small spoon to scrape out the seeds and membranes, which contain most of the heat. This will ensure a balanced flavor without overwhelming spiciness.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially the same as cornmeal but slightly coarser, providing a similar texture and flavor.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cornbread slightly denser.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.
almond milk - Substitute with oat milk: Oat milk is creamy and neutral in flavor, making it a good alternative.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and richness to the cornbread.
applesauce - Substitute with mashed banana: Mashed banana can provide a similar moisture content and a slight banana flavor.
maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative.
jalapenos - Substitute with serrano peppers: Serrano peppers are similar in heat and flavor, making them a suitable substitute.
Other Alternative Recipes Similar to This Cornbread
How to Store or Freeze This Cornbread
Allow the cornbread to cool completely before storing. This prevents condensation from forming, which can make the cornbread soggy.
For short-term storage, wrap the cornbread tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness. Store at room temperature for up to 2 days.
If you prefer to refrigerate, wrap the cornbread as mentioned above and place it in the refrigerator. It will stay fresh for up to a week.
For longer storage, freezing is an excellent option. Cut the cornbread into individual servings to make it easier to thaw only what you need.
Wrap each piece of cornbread in plastic wrap, then place the wrapped pieces in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
Label the freezer bag with the date to keep track of its freshness. The cornbread can be frozen for up to 3 months.
When ready to enjoy, thaw the cornbread at room temperature or in the refrigerator. To reheat, wrap the cornbread in aluminum foil and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
For a quicker option, you can microwave individual pieces. Place a damp paper towel over the cornbread to keep it moist and microwave on medium power for 20-30 seconds.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps retain the moisture and texture of the cornbread.
Microwave Method: Place a slice of cornbread on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals. This method is quick but may slightly alter the texture.
Skillet Method: Heat a non-stick skillet over medium-low heat. Add a small amount of vegetable oil or vegan butter to the skillet. Place the cornbread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the cornbread a slightly crispy exterior while keeping the inside moist.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cornbread on a baking tray and cover it loosely with aluminum foil. Heat for about 10 minutes, or until warmed through. This method is convenient and helps maintain the cornbread's moisture and flavor.
Steaming Method: Place the cornbread in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method is excellent for retaining moisture and ensuring the cornbread stays soft and fluffy.
Best Tools for This Recipe
Oven: Preheat to 400°F (200°C) to bake the cornbread.
8-inch square baking dish: Grease this dish to pour the batter into for baking.
Large mixing bowl: Combine the dry ingredients in this bowl.
Medium mixing bowl: Mix the wet ingredients in this bowl.
Measuring cups: Measure out the cornmeal, flour, sugar, almond milk, and vegetable oil.
Measuring spoons: Measure out the baking powder, salt, applesauce, and maple syrup.
Whisk: Use to mix the wet ingredients together.
Spatula: Fold the diced jalapenos into the batter.
Knife: Seed and dice the jalapenos.
Cutting board: Use as a surface to dice the jalapenos.
Toothpick: Insert into the center of the cornbread to check if it is done.
Cooling rack: Let the cornbread cool slightly on this before serving.
How to Save Time on Making This Cornbread
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the cooking process.
Use a food processor: Quickly dice the jalapenos using a food processor to save chopping time.
Combine dry ingredients in advance: Mix the cornmeal, flour, sugar, baking powder, and salt the night before.
Prepare the baking dish: Grease the baking dish while the oven is preheating to save a step.
Use one bowl for wet ingredients: Mix the almond milk, vegetable oil, applesauce, and maple syrup in one bowl to reduce cleanup time.

Sweet Jalapeno Cornbread
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup almond milk
- ¼ cup vegetable oil
- ¼ cup applesauce
- 2 tablespoon maple syrup
- 2 jalapenos, seeded and diced
Instructions
- Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix almond milk, vegetable oil, applesauce, and maple syrup.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in diced jalapenos.
- Pour batter into prepared baking dish.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Chai Tea Latte Recipe15 Minutes
- Gin and Tonic Recipe5 Minutes
- Chicken Milanese Recipe35 Minutes
- Baked Potato Recipe1 Hours 10 Minutes
- Watermelon Agua Fresca Recipe10 Minutes
- Crab Boil Recipe45 Minutes
- Applesauce Recipe30 Minutes
- Corn on the Cob Recipe15 Minutes
Leave a Reply