Description
This moist and flavorful Pumpkin Cornbread combines the natural sweetness of pumpkin with warm spices and the hearty texture of cornmeal. Perfect as a side for autumn meals or a tasty snack, this easy-to-make recipe uses simple pantry staples and can be adapted to be vegan or gluten-free.
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 and Prepare: Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or line 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. Whisk together until evenly distributed.
- Mix Wet Ingredients: In another bowl, whisk together the canned pumpkin puree, milk, vegetable oil, maple syrup, and egg until the mixture is smooth and homogenous.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until everything is combined. Be careful to avoid overmixing to keep the cornbread tender.
- Pour Batter into Dish: Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the pan, then slice into 8 or 8 servings. Serve warm with butter, honey, or your preferred topping.
Notes
- For a vegan version, substitute the egg with a flax egg and use a plant-based milk.
- Use gluten-free flour to make this recipe gluten-free.
- If you prefer a sweeter cornbread, increase the sugar or add extra maple syrup.
- Check baking time as ovens vary—start checking at 25 minutes.
- Leftovers keep well when wrapped tightly at room temperature for 2 days or refrigerated up to 5 days.
