Jalapeño and Blueberry Cornbread (Vegan)

I like cornbread generally but there are varying degrees of cornbread awesomeness.

Plain cornbread, it’s ok. I could eat some if I’m in the mood. Cornbread in a cast iron with crunchy edges…getting warmer. I might have a nibble or two. Now cornbread with jalapeños and blueberries? That baby is going down no matter what. I didn’t have a small-ish cast iron pan but if I did…oh boy.


  • 1 cup cornmeal
  • 1 cup + 2 Tbsp flour
  • 2 tsp. baking powder
  • 2 tsp. maple syrup
  • 2 Tbsp coconut oil (or other neutral oil)
  • 1 1/2 cup soymilk or milk of choice
  • 3 Tbsp. jalapeño, small dice
  • 1/2 c. fresh blueberries


Preheat the oven to 350F and grease an 8×8 baking pan.

Combine the cornmeal, flour, baking powder in a large mixing bowl. Whisk.

In a separate bowl combine the soy milk, maple syrup and coconut oil. Whisk and set aside.*

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In a small bowl, take the blueberries and toss them with the flour. This will help prevent them from all sinking to the bottom.

Combine the wet into the dry and mix well. Add in the jalapeños and blueberries. Mix.

Pour the batter into the baking pan and bake roughly 30 minutes or until toothpick comes out clean.

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