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Spicy Cajun Cornbread

I love cornbread and the spicier the better! This recipe contains fresh corn, crushed red peppers, is 100% whole grain, and has no animal protein whatsoever! I like to serve this with Cajun Blackeyed Peas as southern comfort food with a kick. If you are not a fan of spicy food, then leave the peppers out to make a milder form of this delicious whole grain recipe. I make a small exception to my no oil policy in this recipe. I use just a teaspoon of olive oil to grease the hot frying pan before adding the batter and moving it to a hot oven. This creates the crispy crust for which southern cornbread is known. Be sure to preheat the oven to 350º before mixing batter!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Bread
Cuisine: American, American Comfort Food
Keyword: cornbread, spicy, vegan
Servings: 6 servings
Calories: 188kcal


  • 1 cup organic cornmeal, fine to medium grind (I like Bob's Red Mill brand.)
  • 1/2 cup organic masa harina (Bob's Red Mill or Gold Mine brands)
  • 1/2 cup organic white wheat flour
  • 1 tablespoon organic crushed red pepper
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 to 1 teaspoon salt
  • 1/4 cup fresh or frozen corn kernels
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 - 1 3/4 cups water
  • 1 teaspoon olive oil for greasing pan


  • Preheat oven to 350º. This MUST be done before you begin mixing your wet and dry ingredients together. 
  • In a medium mixing bowl, combine with a whisk the first six ingredients.
  • In a measuring cup, combine water and vinegar.
  • In an 8-inch or 9-inch fry pan over medium-high heat, heat oil until a drop of water sprinkled on the pan sizzles.
  • While the oil is heating, combine the dry and wet ingredients to form a batter. Stir just enough to create a smooth mixture. Don't over-stir! Fold in the corn kernels. (They can be frozen or thawed.)
  • When the oil is hot, swirl around the pan to cover the sides. You may also do this with a heat-resistant silicone spatula or scraper. Pour the batter into the frying pan. The batter should sizzle and form a skin around the sides.  
  • Quickly transfer the pan to a pre-heated oven. Bake for 45-50 minutes or until golden brown.
  • Transfer to a cooling rack. Allow to cool for 10 minutes. The cornbread will continue to cook a little as it is cooling, so don't cut into it too soon unless you just can't wait!



Calories: 188kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Sodium: 314mg | Potassium: 388mg | Fiber: 4g | Vitamin A: 435IU | Vitamin C: 0.3mg | Calcium: 110mg | Iron: 2.3mg