This moist vegan cornbread gets a spicy kick from green chiles and little pops of sweetness from whole corn kernels — it’s the perfect savory side for a bowl of chili, a pot of beans, or any hearty stew on your table this season.
Key Ingredients & Substitutions
- Cornmeal. The backbone of any good cornbread — it’s what gives this recipe its color, crunch, and true corn flavor. Stone-ground cornmeal has more texture than the finely milled kind, but standard yellow cornmeal works fine too if that’s what’s in your pantry.
- Whole wheat pastry flour or spelt flour. Both are lighter and less dense than regular whole wheat flour, which keeps this cornbread tender instead of gummy. Whole wheat pastry flour is the easier find; spelt flour gives a slightly nuttier flavor if you have it on hand.
- Baking soda and baking powder. This recipe leans on both leaveners together, since baking soda alone doesn’t give a batter this thick and moist enough lift on its own.
- Plain coconut yogurt or applesauce. Either one adds moisture and a little richness without any dairy. Coconut yogurt keeps the flavor closer to savory; applesauce nudges it slightly sweeter.
- Olive oil. Keeps the crumb tender and moist. Melted vegan butter is a good substitute if you want a richer, more buttery flavor.
- Unsweetened nondairy milk. Thins the batter to the right pourable-but-thick consistency. Almond, soy, or oat milk all work equally well here.
- Fresh hot chile peppers or canned diced green chiles. This is where the recipe gets its name and its kick. Fresh jalapeños or serranos bring real heat; a can of mild diced green chiles keeps things gentler if you’re serving a crowd, or kids.
- Frozen corn kernels. Adds little pops of sweetness and texture throughout the bread. Thaw them first so they don’t add extra moisture to the batter.
- Vegan cheddar cheese (optional). Melts into little pockets as it bakes, adding a savory, cheesy richness. Leave it out if you’d rather keep things simple — the cornbread is still good without it.
Helpful Tips
Don’t overmix the batter. Stir just until the dry and wet ingredients come together. Overmixing develops the gluten in the flour and can leave you with a tough, dense cornbread instead of a tender one.
Taste-test your chiles before you commit to the amount. Fresh hot peppers vary a lot in heat from one to the next. If you’re not sure how spicy yours are, start with the smaller amount, and add more next time if you want it hotter.
Use a well-oiled pan — or better yet, cast iron. A hot, oiled cast iron skillet gives cornbread a crisp, golden crust that a regular baking pan can’t quite match. If you only have a metal or glass baking pan, grease it generously so the edges release cleanly.
Check doneness with a toothpick, not just the clock. Ovens vary, and this batter is thick. Insert a toothpick or thin knife into the center; it should come out clean or with just a few moist crumbs clinging to it, not wet batter.
Let it cool for a few minutes before cutting. Slicing straight out of the oven can cause the squares to crumble. A five-minute rest firms up the crumb enough for clean cuts, while it’s still warm enough to serve.
Variations
- Smoky chipotle cornbread. Swap the fresh chiles for a minced chipotle pepper in adobo sauce for a deeper, smokier heat.
- Extra-cheesy double-corn cornbread. Stir in an extra ¼ cup of vegan cheddar and a handful of extra corn kernels for a heartier, more indulgent version.
- Herb and scallion cornbread. Add a couple tablespoons of chopped fresh cilantro and a sliced scallion or two along with the chiles for a brighter, herbier bite.
- Slightly sweet cornbread. Stir 2 tablespoons of maple syrup into the wet ingredients for a cornbread that leans a little sweeter, which pairs especially well with a smoky bowl of chili.
- Cornbread muffins. Divide the batter among a lightly oiled 12-cup muffin tin and bake for about 15 to 18 minutes, checking early since muffins bake faster than a full pan.
- Skillet cornbread. Bake the batter in a well-oiled, oven-safe cast iron skillet instead of a square pan for a rustic presentation and extra-crisp edges.
Serving Ideas
This cornbread was made for scooping up a bowl of something hearty. Serve warm squares alongside Sweet Potato Black Bean Chili — the slightly spicy bread and a smoky bowl of chili are a natural match. It’s just as good next to a bowl of Potato, Corn, and Green Chile Soup, which doubles down on that same chile flavor.
For a simple lunch or snack, split a warm square and top it with a little vegan butter and a drizzle of maple syrup, or serve it as part of a Southwestern-inspired spread with beans, rice, and a simple slaw.
Storing & Freezing
Store leftover cornbread in an airtight container at room temperature for a day, or in the refrigerator for up to 4 days — the corn, yogurt, and oil keep it more moist than a typical quick bread, so it holds up well.
This cornbread also freezes well. Wrap individual squares tightly in plastic wrap, then place them in a freezer bag or airtight container, and freeze for up to 3 months. Thaw at room temperature, or reheat wrapped in foil in a 300°F oven for 10 to 15 minutes, or in the microwave for 20 to 30 seconds.
More Vegan Bread and Side Dish Recipes
If you loved this recipe, here are a few more you might enjoy:
Recipe
Green Chile Cornbread
Ingredients
- 1 cup cornmeal preferably stone ground
- 1 cup whole wheat pastry flour or spelt flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 6- ounce container plain coconut yogurt or ¾ cup applesauce
- ¼ cup olive oil
- ⅓ cup unsweetened nondairy milk or more as needed
- 1 to 2 small fresh hot chile peppers seeded and minced, or one 4-ounce can chopped mild green chilies
- ½ cup frozen corn kernels thawed
- ¾ cup grated vegan cheddar cheese optional (but highly recommended!)
Instructions
- Preheat the oven to 400 degrees F.
- Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
- Make a well in the center of the dry ingredients. Pour in the yogurt or applesauce, oil, and half of the rice milk. Stir until well combined, adding just a bit more nondairy milk if needed to make a smooth, slightly stiff batter, but don't let the batter be too wet.
- Stir in the chilies and corn kernels.
- Pour the mixture into an oiled 9-inch-square baking pan. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean.
- Let cool slightly; cut into 3 sections in one direction and 4 in the other to create 12 squares. Serve warm.
Leigh says
I have no idea how many times I made this.... It is quite simply the best SAVORY, (thank you...everyone uses tons of sugar and I hate sweet cornbread even though I am from the South!) again and I repeat, the best cornbread recipe out there! So where are all the dozens, hundreds of 5star comments I expected?? This is amazing ya'll.... make it!!!