All the ingredients in a cornbread recipe not only provide the flavor in cornbread but also play a large role in the structure.  If your cornbread is too crumbly, then the recipe likely doesn’t have enough flour for gluten to form and provide structure or enough oil or replacement for moisture.  Eggs also give structure so replacing them can sometimes result in a more crumbly texture. To make a vegan version of cornbread that doesn’t fall apart, we use the chia egg or flax egg to give it some structure.  As well as increasing the amount of baking powder to give it a little extra lift to make up for the lack of eggs.  The oil is replaced with applesauce which is a healthier but also more dense form of moisture helping everything stick together.   The jalapenos and corn kernels also add some additional moisture to the cornbread.