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Pumpkin Cornbread

A delightful vegan cornbread featuring pumpkin puree and jalapeños for a sweet and spicy twist, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup fine grain cornmeal Imparts classic cornbread flavor and texture.
  • 1 cup flour Ensures structure and balance in the cornbread.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 tablespoon baking powder Works with baking soda for perfect rise.
  • 1 teaspoon sea salt Enhances all flavors and balances sweetness.
Wet Ingredients
  • 1 cup vegan milk Provides moisture and a creamy texture.
  • 1 tablespoon apple cider vinegar Creates a vegan buttermilk.
  • 1 cup pumpkin puree Adds richness and seasonal flavor.
  • 1/4 cup melted vegan butter Contributes to a deliciously rich texture.
  • 1/4 cup sugar Balances flavors with sweetness.
  • 1/4 cup maple syrup Provides natural sweetness and flavor complexity.
Additional Ingredients
  • 1 cup jalapeños, diced Adds a spicy kick and vibrant color.
  • 1 cup cooked corn kernels Introduces sweetness and texture.
  • optional vegan cheese shreds For added creaminess and flavor.

Method
 

Preparation
  1. Preheat the oven to 400℉ (200℃).
  2. Combine the vegan milk and apple cider vinegar; let sit for 3 minutes.
  3. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and sea salt.
  4. In another bowl, mix pumpkin puree, melted vegan butter, sugar, and maple syrup into the vegan milk mixture.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Gently fold in diced jalapeños and cooked corn; add vegan cheese shreds if desired.
Baking
  1. Grease a cast iron skillet with softened vegan butter.
  2. Place the skillet in the preheated oven for 3-5 minutes until hot.
  3. Remove the skillet, pour in the batter, and top with thin jalapeño slices.
  4. Bake for 23-25 minutes until the crust is golden brown.
  5. Allow to cool for at least 10 minutes, then slice and serve warm.

Notes

For best results, preheat the cast iron skillet and consider roasting the jalapeños for added flavor. Use a sharp vegan cheese if included. Allow cornbread to cool before storing.