vegan "honey" jalapeño cornbread
Prep time
Cook time
Total time
This Vegan "Honey" Jalapeño Cornbread is the perfect mix of sweet and spicy, and it is so simple to make! Bake it in a cast iron skillet for the perfect golden brown crust.
Recipe type: Breads & Loaf Cakes
Serves: 8
  • 1 cup all purpose flour
  • 1¼ cups cornmeal
  • ¼ cup granulated white sugar
  • ¼ cup agave syrup
  • ¾ cup vegan butter, melted
  • 1 cup nondairy milk
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ cup chopped jalapeños
  • sliced jalapeño, for garnish
  • ½ tbsp vegetable oil
  • *for the finishing glaze*
  • 2 tbsp vegan butter, melted
  • 2 tbsp agave syrup
  1. Preheat the oven to 350F, and place your 8" cast iron skillet in the oven as it heats.
  2. In a large bowl, mix together the flour, cornmeal, sugar, agave, melted butter, milk, baking powder, and salt. Mix until a smooth batter forms and there are no lumps. Fold in the jalapeño pieces.
  3. When the oven is ready, carefully add the oil to the hot cast iron skillet and swirl it around. Add in the cornbread batter, and arrange jalapeno slices on top.
  4. Bake for 40-45 minutes, until a toothpick inserted in the center comes out with a few crumbs.
  5. As soon as the cornbread comes out of the oven, mix the melted butter and agave together for the glaze, and pour all over the top.
  6. Allow cornbread to cool off, then enjoy!
Recipe by The Baking Fairy at