Pumpkin Cornbread
A delightful bread that combines the warmth of pumpkin with cornbread's hearty feel, perfect for fall gatherings.
Ingredients
Dry Ingredients
- 1 cup fine grain cornmeal
- 1 cup flour (gluten-free if desired)
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 tsp sea salt
Wet Ingredients
- 1 cup vegan milk Provides moisture and a rich texture.
- 1 tbsp apple cider vinegar Helps create a vegan buttermilk.
- 1 cup pumpkin puree Adds moisture and seasonal essence.
- 1/4 cup melted vegan butter Provides richness.
- 1/4 cup sugar Sweetens the cornbread.
- 1/4 cup maple syrup Adds flavor and depth.
Additions
- 1 cup cooked corn kernels Adds texture.
- 1 medium jalapeños, diced Adds a spicy kick.
- 1 cup vegan cheese shreds Optional addition.
- 1 tbsp softened vegan butter (for the pan) Prevent sticking.
Instructions
Preparation
- Preheat the oven to 400℉/200℃.
- Mix the vegan milk and apple cider vinegar; let sit for at least 3 minutes to create vegan buttermilk.
- In a large bowl, combine cornmeal, flour, baking soda, baking powder, and sea salt; set aside.
- In a separate bowl, combine vegan milk mixture with pumpkin puree, melted vegan butter, sugar, and maple syrup; mix to incorporate.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in diced jalapeños and corn; optionally include vegan cheese shreds.
- Rub a cast iron skillet with softened vegan butter and heat in the oven for 3-5 minutes.
- Carefully remove the skillet, spoon the batter into it on top of the melted butter.
- Top with thin slices of jalapeño, pressing them down gently.
Baking
- Bake for 23-25 minutes, or until the crust is golden brown and the edges are bubbling.
- Let cool for at least 10 minutes before cutting and serving with vegan butter or maple syrup.
Notes
For best results, ensure all ingredients are at room temperature. Mix wet and dry ingredients separately for an even texture. Avoid over-mixing for a soft crumb. Can add nuts or seeds on top for crunch.