Description
This quick and Easy Maple Pumpkin Cornbread is made with cornmeal and real pumpkin puree. You don't need any eggs to make this gluten-free, vegan cornbread! This cornbread recipe is slightly sweetened with maple syrup and it's perfect for Fall.
Ingredients
- 2 cups cornmeal*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 4 tablespoons vegan butter, melted
- 3/4 cup pure pumpkin puree
- 1 1/2 cups oat milk (or other plant milk such as cashew, coconut, almond, etc.)
- 1/4 cup pure maple syrup
Instructions
Preheat the oven to 400 degrees F. Line an 8×8 baking pan with parchment paper and set aside.
In a large bowl, whisk together the cornmeal, salt, baking soda, and baking powder. Next, melt the butter and add it to the bowl along with the pumpkin puree, oat milk, and maple syrup. Whisk everything together to create a batter, until all the cornmeal is incorporated, and then pour into the baking pan. Bake in the oven for 25-30 minutes, until a toothpick inserted in the center of the cornbread comes out clean.
Allow the cornbread to cool and set up for about 15-20 minutes then slice and enjoy! Serve with more butter if desired.
Store leftover cornbread in an airtight container on the counter for up to 3 days and in the refrigerator for up to 5. Warm it in the microwave 30 seconds to 1 minute to soften.
Notes
* I used medium grind in this recipe, but you may use finely ground cornmeal.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Side Dishes