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“Honey” Jalapeno Cornbread

“Honey” Jalapeno Cornbread

Alison Stone


  • 3 Tbsp. ground flaxseed

  • ¼ cup water

  • 1 cup flour

  • 1 Tbsp. baking powder

  • 1 tsp. baking soda

  • 1 cup corn meal

  • ½ cup sugar

  • 1 tsp. salt

  • 1 cup plant milk

  • ½ cup vegetable oil

  • ⅓ cup agave syrup

  • 1 cup corn

  • ⅛ cup finely chopped canned jalapenos (increase it ¼ cup if you like it spicy)

  • 2 Tbsp. jalapeno brine (juice from canned jalapenos)


Preheat oven to 375 degrees F.

In a small bowl, mix ground flaxseeds and water; set aside to allow it to thicken.

In a large bowl, combine flour, baking powder, baking soda, corn meal, sugar and salt.

In another bowl, mix the wet ingredients along with jalapenos and corn. Stir in the flax/water mixture.

Pour the wet ingredients into the dry and stir to combine.

Pour batter into an oiled 9”x13” pan.

Bake for 18-20 minutes or until a toothpick inserted into the middle of the cornbread comes out clean.

Let the cornbread cool before cutting. Serve with chili.

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