Maple Jalapeno Cornbread


Metric Imperial


  • 240 ml cornmeal
  • 240 ml whole wheat flour
  • 15 ml baking powder
  • 5 ml sea salt
  • 45 ml nutritional yeast
  • 5 ml smoked paprika


  • 160 ml maple syrup
  • 2 jalapeno peppers, seeds removed & diced finely
  • 240 ml coconut milk
  • 15 ml miso
  • 80 ml refined coconut oil, melted


  1. Preheat oven to 350 ° F.
  2. Add dry ingredients in a large bowl, whisking to combine.
  3. In a separate, whisk together the maple syrup, diced jalapeno, coconut milk, miso and melted coconut oil.
  4. Gently fold in wet mixture into dry, just until incorporated.
  5. Pour batter into a medium cast iron skillet and bake for 25 to 35 minutes, or until golden and a toothpick comes out clean.

Warm up with your favorite soup and a slice of our homemade Maple Jalapeno Cornbread. It has just the right amount of sweetness (thanks to our all-natural pure maple syrup) and a little spicy kick with the jalapeno. You can use any pan to bake, but to get a crunchy crust, we recommend a cast iron skillet.

Recipe developed by Danny Seo, Naturally