308. pumpkin cornbread.

I love a good cornbread. Being vegan, that is not always easy to come by.  This pumpkin cornbread was the perfect side for veggie chili.   I was a little worried with the spices it would taste more like dessert….

Well it certainly delivered. I thought it was so delicious.  I actually used the leftover butternut squash from my pasta the other night, and it worked out just fine. The texture was right on, and i love what the squash and spices brought to the recipe.  And by adding squash, you’re adding a little bit of some nutrients to your cornbread. There was minimal oil and the sweetner is pure maple syrup (and not a ton of it, i might add) so overall, this was not as indulgent as it tasted 🙂
Here is my version of the recipe:

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup pumpkin puree (or any kind of autumn squash)
  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond milk ( I added a tiny bit more when I was mixing because my batter was a little thick)
  • 1/4 cup maple syrup
  • 1 tablespoon molasses
  • Egg replace for 2 eggs.


Preheat the oven to 400 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in a bowl.
Pour wet ingredients into dry ingredients and stir until just combined. Pour into cast iron skillet and bake for 20-25 minutes.
Allow it to cool for a few minutes, and then slice and serve.