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Pumpkin Cornbread

This moist and flavorful cornbread infused with pumpkin and jalapeños is a unique and comforting addition to any meal, perfect for busy families and festive occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup vegan milk A dairy-free base for moisture.
  • 1 tbsp apple cider vinegar Adds acidity for activation of baking soda.
  • 1 cup pumpkin puree Introduces moisture and seasonal flavor.
  • 1/2 cup melted vegan butter Adds richness and flavor.
  • 1/2 cup sugar Provides sweetness to balance savory flavors.
  • 1/4 cup maple syrup Enhances sweetness and flavors.
Dry Ingredients
  • 1 cup fine grain cornmeal Main ingredient for texture.
  • 1 cup flour Helps bind and add structure.
  • 1 tbsp baking powder Works alongside baking soda for lift.
  • 1 tsp baking soda A leavening agent.
  • 1/2 tsp sea salt Enhances flavor.
Add-ins
  • 1 cup diced jalapeños Adds a spicy kick.
  • 1 cup cooked corn kernels Adds sweetness and texture.
  • 1/2 cup vegan cheese shreds Optional for added creaminess.

Method
 

Preparation
  1. Preheat the oven to 400℉ (200℃).
  2. Create vegan buttermilk by combining vegan milk and apple cider vinegar; let sit for at least 3 minutes.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and sea salt.
  4. In another bowl, mix together the pumpkin puree, melted vegan butter, sugar, and maple syrup into the vegan milk mixture.
  5. Pour the wet mixture into the dry ingredients and mix until just combined.
  6. Fold in the diced jalapeños and cooked corn; mix in vegan cheese shreds if using.
Baking
  1. Grease a cast iron skillet with softened vegan butter and place it in the preheated oven for 3-5 minutes.
  2. Once the skillet is hot, carefully remove it and pour the batter in, smoothing it out.
  3. Top with thin slices of jalapeño and press gently into the batter.
  4. Bake for 23-25 minutes until golden brown and bubbling on the edges.
  5. Let cool for at least 10 minutes before slicing; serve warm with vegan butter or maple syrup.

Notes

This cornbread can be prepped ahead of time and stored in the fridge for up to 5 days. It freezes well and can last for up to 3 months.