Description
This Pumpkin Cornbread recipe blends the natural sweetness and moistness of pumpkin puree with hearty cornmeal for a deliciously spiced bread perfect for fall or any cozy occasion. It features warm spices like cinnamon and nutmeg and can be customized to suit vegan preferences, making it a versatile and satisfying side or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup sugar (or coconut sugar)
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup milk (or plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 tablespoons maple syrup
- 1 egg (or flax egg for vegan option)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar, whisking together to ensure even distribution of all dry elements.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, milk, vegetable oil, maple syrup, and egg until the mixture is smooth and uniform.
- Mix Wet and Dry: Gradually pour the wet mixture into the dry ingredients while stirring gently with a spatula or spoon. Mix just until combined to avoid tough cornbread caused by overmixing.
- Transfer to Baking Dish: Spread the batter evenly into the prepared 8×8-inch baking dish, smoothing the top with a spatula to ensure uniform thickness.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is cooked through.
- Cool and Serve: Remove the cornbread from the oven and let it cool slightly before slicing. Serve warm, optionally with butter or honey for added flavor.
Notes
- For a vegan alternative, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk.
- Feel free to adjust the sweetness by using coconut sugar or reducing sugar to your taste preference.
- Adding a pinch of cloves or ginger can enhance the warm spice profile if desired.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cornbread pairs beautifully with soups, chili, or as a side for Thanksgiving meals.
