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Pumpkin Cornbread

A flavorful vegan cornbread featuring pumpkin puree and jalapeños, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Side Dish
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup vegan milk Creates moisture and a creamy texture.
  • 1 tbsp apple cider vinegar Helps create a vegan buttermilk effect.
  • 1 cup pumpkin puree Adds moisture and a touch of sweetness.
  • 1/3 cup melted vegan butter Adds richness and flavor.
  • 1/4 cup sugar Balances flavors with sweetness.
  • 1/4 cup maple syrup Natural sweetener that complements the pumpkin.
Dry Ingredients
  • 1 cup fine grain cornmeal Provides the base of the cornbread with a delicate texture.
  • 1 cup flour Adds structure and body to the cornbread.
  • 1 tbsp baking powder Works alongside baking soda to ensure rise.
  • 1 tsp baking soda Assists in leavening the cornbread for a light texture.
  • 1/2 tsp sea salt Enhances the flavors of the ingredients.
  • 1 cup cooked corn kernels Offers a sweet crunch.
  • 1/2 cup jalapeños Adds a spicy kick and flavor.
  • 1/2 cup vegan cheese shreds Optional for added richness and flavor.
For Greasing
  • 2 tbsp vegan butter For greasing the pan, promoting easy release from the skillet.

Method
 

Preparation
  1. Preheat your oven to 400℉/200℃.
  2. Mix the vegan milk and apple cider vinegar together and let it sit for at least 3 minutes.
  3. In a large bowl, mix together the cornmeal, flour, baking soda, baking powder, and sea salt. Set aside.
  4. In a smaller bowl, add the pumpkin puree, melted vegan butter, sugar, and maple syrup to the vegan milk mixture. Stir to combine.
  5. Pour the wet ingredients into the dry mixture and mix until combined.
  6. Gently fold in the diced jalapeños and corn, as well as the vegan cheese shreds if using.
Cooking
  1. Rub the softened vegan butter all over the cast iron skillet, then place it in the preheated oven until the butter is melted and the skillet is hot.
  2. Carefully remove the cast iron skillet from the oven and spoon the batter into the skillet on top of the melted butter.
  3. Top the batter with thin slices of jalapeño, pressing them down gently.
  4. Bake for 23-25 minutes, until the top is golden brown and bubbles appear around the edges.
  5. Let the cornbread cool for at least 10 minutes before cutting with a dinner knife.
  6. Serve warm with vegan butter or maple syrup, if desired.

Notes

Make sure to preheat the skillet for the perfect crust. Adjust jalapeño amount based on your heat preference. Can be made gluten-free using a gluten-free flour mix.